Quinoa (pronounce keen-wah) is the seed of the Goosefoot plant. It cooks much like a grain and has a fantastic nutty flavor, with a little bit of a crunch (due to its seed nature). It’s also healthy:
The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.
(from Chet Day’s Health & Beyond)
I owe this new discovery to this post on the kitchn blog, which led to a recipe for Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette at Fine Cooking.
Note: The picture over there looks a little different than the ones at those two links. It’s not just the Polish pottery. Those linked-to photos used red quinoa, but all I could find was the white version.
If you’ve never tried quinoa, I can highly recommend it. Try the recipe here, it’s healthy (containing not only the benefits of quinoa, but also a healthy dose of the good fats in avocado). And it’s delicious.
Next step for us is finding more quinoa recipes to try.
Finally — that fruit you see on the left side of that photo over there? That’s the fruit of the pummelo, another new food we gave a try to. It’s like a grapefruit, but has a really thick, super-spongy membrane around the fruit, and it’s nowhere near as bitter as grapefruit.