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Monday, June 14, 2004
Why cous cous when you can quinoa?
I learned about a new food this weekend: Quinoa. Pronounced keen-wah, it was a staple of the ancient Incas, who called it "the mother grain." We ate quinoa alongside pan-fried scallops, and it was an excellent combination. If you're a fan of cous cous, but looking for something a little different, give quinoa a try.
It cooks to a light fluffy texture as a band of external germ spirals around each grain. This may sound unsavory, but it's *good*. It has a unique texture because of the soft grain and crunchy germ. Quinoa's a hearty little sucker that packs a lot of protein. You'll wonder if it's the long lost cousin of cous cous or the doppelgänger of oatmeal.
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