Incredible Quinoa: Recipe One

     Quinoa, pronounced (KEEN-wah), is an ancient "grain" that was harvested as a staple crop of the Incan civilization over 5000 years ago. They referred to it as "the mother grain," because it was known to them to treat many ailments and provide great health benefits. Fast forward to today and we are seeing a resurgence in the popularity of this long-forgotten super food. Although it is not technically a grain at all, but rather a seed, it is most commonly considered a grain because of its texture and culinary characteristics. Many nutritionists place quinoa amongst the most healthy foods on Earth, siting its immense nutritional value, high fiber, low calories and, most impressively, the fact that it is a complete protein offering all 9 essential amino acids. Cooks love quinoa for its nutty flavor and adaptability for use in a wide variety of recipes from hot soups to summer salads. I love quinoa because its gluten-free, quick to cook and serves as a great substitute for pasta dishes, bread stuffing or even rice, which gets to be an overplayed side dish. Quinoa is readily available in most any supermarket and can be cooked by just about anyone who can turn on a stove. The only trick you need to know is this: ALWAYS TAKE THE TIME TO THOROUGHLY RINSE BEFORE COOKING!! The tiny seeds have a natural coating of saponin  that causes it to be very bitter. A short soak and a good rinse under running water will eliminate the taste completely.
     In addition to quinoa, which itself is an excellent source of magnesium, today's recipe has delicious wilted spinach that also provides a healthy dose of this important mineral. I actually sought out this dish in an effort to increase my daily intake of magnesium which had been recommended by my naturopath as a possible remedy for frequent migraine headaches. By incorporating a few servings of quinoa and 4 to 5 servings of leafy green vegetables each week, I have increased my magnesium levels and decreased the number of painful headaches I am having. This Warm Quinoa Salad with Spinach provides a full serving of each and cooks up fast, tastes fresh and fills the belly, making it a great option for a weeknight meal.  I hope you'll enjoy every bite and feel happy knowing that you're giving your body just what it needs to stay healthy and strong.

A Perfect Weeknight Dinner

Warm Quinoa Salad with Spinach

• 1 cup quinoa*
• 1 and 1/2 cups water or low-sodium vegetable broth
• 1/3 cup dried cranberries (optional)
• 1/2 c red wine vinegar, plus additional for serving
• 2/3 c olive oil. plus additional for serving
• kosher salt and fresh ground pepper
• 1 lb fresh shiitake mushrooms, sliced
• 12 oz fresh baby spinach
• 8 oz goat's milk feta cheese, crumbled **
• 1/2 c sliced almonds, lightly toasted **

     
     Begin by soaking quinoa in warm water for 15 minutes and rinsing thoroughly under running water.* Drain and place in a medium saucepan over high heat. Add water or broth, 1 teaspoon salt and cranberries (if using). Stir gently and bring to a boil; reduce the heat to medium-low, cover, and let simmer 15-20 minutes, until liquid is absorbed. A small, curly "germ" will be visible on the quinoa seeds when it is cooked. Fluff the cooked quinoa gently with a fork.


     As the quinoa cooks, combine the vinegar, oil, 1 teaspoon salt and 1/4 teaspoon pepper in a medium sized bowl. Whisk gently to combine dressing. Add the mushrooms and toss to coat them. 


     Heat a large skillet over high heat. Add the mushrooms and dressing to the skillet and saute, stirring occasionally, for about 20 minutes. The mushrooms will darken and the dressing will reduce until the pan is almost dry. Some remaining liquid is okay.

     Transfer the quinoa, mushrooms and any remaining dressing to a large bowl. Taste and season with salt and pepper, if needed. Add the spinach and gently toss to combine. The warmth of the quinoa will slightly wilt the spinach leaves. Portion salad onto 4-6 serving plates, top with crumbled feta and toasted almonds. Drizzle lightly with additional olive oil and vinegar if you feel the salad needs more dressing. Serve warm as an entree or side dish.

     Yields 4 entree or 6 side dish servings.
     Gluten-free.  Can be made nut-free and vegan by eliminating cheese or nut toppings.

Alter Eco Fair Trade Quinoa

 *Most quinoa will require the extra soaking time and a very thorough rinsing in order to eliminate the unpleasant bitter taste that comes from naturally occurring phytic acid. However, I have found that AlterEco brand quinoa can be enjoyed after rinsing only, no need to take the extra time to soak! They are also a fair trade company, which is even more reason to buy their product.

**Be sure to leave these ingredients out if you desire either a vegan or nut-free dish. The recipe is just as delicious with the elimination of either one or both! If you are serving people with varying dietary requirements, these additions can also be served separately and added at the table.