The Super Quinoa

I got to know about quinoa when I was in my former company. We were the first to bring in organic quinoa into Malaysia back in 2005 from Bolivia. We had a great time developing and marketing these protein rich grains.

Quinoa is actually seed but often referred as grain. The Incas call them “Chisaya Mama” which translates to “Mother of All Grains”. Quinoa has complete protein profile, containing all nine amino acid, magnesium, iron, copper and other essential minerals. Gluten free too

Once puffed, it is soft and light, and carries a nutty tone. Comes in hue of white, black and red. I personally prefer the black and red variety as it has slightly thicker hull which give that great “crunch” in every bite.

The more I cook the deeper my love for quinoa. The versatility is incredible. I have made multigrain rice/porridge, various salad, quinoa and corn pudding and breakfast bar. My husband got hooked to it and didn’t mind having them for breakfast, lunch and dinner. Here’s my first quinoa recipe

Tuna and Quinoa Salad

Portion      : 4 - 6

Prep Time : 30 minutes

500g organic quinoa

750ml water

2  canned tuna (in water)

300g cherry tomato – small diced

100g mint leaves - chopped

50g onion – small diced

50g celery – small diced

30g red chili – small diced

Juice from one lemon

Lemon Zest

6 tbsp. of extra virgin olive oil

Salt and black pepper to taste

The work flow

1. Using a large sieve, rinse quinoa under running water. Drain well

2. In a bowl, add rinsed quinoa and 750ml water

3. Steam for 20 - 25 minutes

4. Remove from steamer and let it cool

5. Drain liquid from canned tuna.
6. Pour content in a bowl and lightly separate the chunk with a fork
7. Add in diced cherry tomato, celery, onion, red chili, chopped mint and lemon zest
8. Squeeze juice from one lemon
9. Add in quinoa and mix well.
10. Drizzle in olive oil, salt and pepper and give it a final toss. 
11. Serve immediately

  

Note: Can store up to two days in chiller.