Quinoa (pronounced keen wa) is a pseudo-cereal that was originally domesticated 3000-4000 years ago in the Andean region of South America. Considered a sacred crop by the Inca, production was heavily suppressed by the European christian conquerors, in an attempt to eradicate indigenous religious ceremonies. However, today almost 70,000 metric tons are produced by Ecuador, Peru and Bolivia.
I’m a big fan of quinoa. Since we rarely eat meat in our house, I like to keep plenty of nuts, seeds, legumes and grains around so that we always have multiple sources of protein available. Quinoa, at 12-18 percent protein is also gluten free and hight in iron.
This recipe is an amalgam of recipes that has emerged over time because it allows me to substitute different vegetables and herbs based on the season. Its just as good with butternut squash, dried cranberries and sage, as it is with tomatoes and basil.
Quinoa for All Seasons
2 tablespoon extra-virgin olive oil
1 medium red onion, minced
1 teaspoons fine-grain sea salt
2 cups quinoa, well rinsed and drained
4 cups water
1/4 cup dried currants
1 lemon, zested and juiced
1 medium to large zucchini, small dice
1/3 cup toasted slivered almonds
2 1/2 tablespoons fresh thyme, leaves removed from stems
4 oz crumbled goat cheese from Capriole Farms
To make the quinoa, heat the olive oil in a large saucepan or dutch oven over medium heat. Add the onion, a pinch of the salt, and cook until it softens, 2-3 minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes.
Add the water, the currants, the remaining salt and bring to a boil. Lower the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through, 15 minutes or so. Do not over cook the quinoa.
When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini, lemon juice and zest, most of the almonds, and most of the thyme. Taste and adjust for salt.
Top with remaining crumbled goat cheese, almonds, and thyme when ready to serve.