QUINOA - not as funny as it looks!

Today is a very special day in the Michael Stuart NY classroom.


Today...we learn about QUINOA.


First, a quick lesson in pronunciation. It is pronounced "Keen-wah" NOT "qwi-no-ah" or any number of other versions that people come up with. Yes, it is a funny looking word -- the quinoa itself is anything but funny.


What is QUINOA (you ask)?


Although quinoa looks like a grain, do not be deceived. It is merely "grain-like" -- and its closest relatives are actually spinach, swiss chard, and beets. It is in fact a seed. Crazy I know!


Why would I eat QUINOA (you ask)?


Well, first of all, it is absolutely delicious. But aside from superficial indulgences, quinoa is one of the most healthful foods around. It is in fact a "COMPLETE PROTEIN", which means it includes all nine essential amino acids.  This is big people -- and for vegetarians especially. It is also gluten-free.



Is is also a great source of magnesium, iron, copper and phosphorus.



And, as mentioned, it is amazingly tasty! It has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.



And, although we posted this recipe once before, it is so delicious that I believe it deserves a second appearance.

rock shrimp quinoa

*Need 1/2 lb rock shrimp

DRY RUB:

½ cup Kosher Salt
¼ cup Smoked Turkish Pepper
½ cup Turmeric
½ cup Chili Powder
¼ cup Smoked Paprika
1 tablespoon Garlic Flakes
1 tablespoon Onion Flakes
1 tablespoon Mustard Powder
1 tablespoon Ground Cumin
1.5 tablespoons Ground Corainder
2 tablespoons Ginger Powder

This recipe makes about 1.5 pints of dry rub. I use it on everything from roasted chicken, ribs, brussel sprouts, potatoes, and everything in between. its THAT good.

In a small mixing bowl, toss the shrimp with the spice mixture and a little olive oil. Refrigerate while preparing the rest of the ingredients:

organic red quinoa (cook like pasta. takes about 15 minutes or so.)
slivered almonds (toast in a dry pan or oven till golden brown)

baby spinach (leave raw)

pancetta (dice & render in a saute pan, then drain on paper towels)
avocado (slice or dice)
lemon zest (use a microplane to zest)

Once the quinoa is cooked, let cool in refrigerator.  When ready mix in raw spinach, pancetta, toasted almonds, lemon zest, a little olive oil, salt & pepper. 

Lay quinoa out on a platter or plate, spread some avocado on top.  

Heat a small saute pan over med-high heat.  Add a little grapeseed or canola oil. When oil starts to smoke a bit add shrimp and saute for a minute or two until cooked through. Spoon over the quinoa and enjoy!