Quinoa can sometimes have a very slightly bitter taste, but toasting the grain in an ungreased skillet before cooking it removes any bitterness.
2 teaspoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup quinoa
1 cup boiling water
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon rosemary, minced
1/4 cup dried cherries
3 tablespoons coarsely chopped dry-roasted peanuts
1 In a large nonstick saucepan, heat the oil over low heat. Add the onion and garlic, and cook, stirring frequently, until the onion is golden brown, about 7 minutes.
2 Meanwhile, place the quinoa in a large ungreased skillet over medium heat and cook, stirring occasionally, until lightly toasted, about 5 minutes.
3 Add the quinoa to the onion mixture. Stir in the boiling water, salt, pepper, and rosemary. Return to a boil, cover, and gently boil 10 minutes. Uncover and cook, stirring occasionally, until the liquid has been absorbed and the quinoa is tender, 10 to 12 minutes.
4 Remove from the heat and stir in the cherries and peanuts. Serve hot, at room temperature, or chilled. Makes 6 servings
good source of: magnesium
An ancient grainlike product from South America that has recently been "rediscovered" in this country, quinoa (pronounced KEEN-wah) is not a true grain (neither is buckwheat or amaranth), but it looks like one and has similar uses. It is related to leafy vegetables such as Swiss chard and spinach. Quinoa grains are about the same size as millet, but are flattened, with a pointed, oval shape. As quinoa cooks, the external germ, which forms a band around each grain, spirals out, forming a tiny crescent-shaped "tail." Although the grain itself is soft and creamy, the tail is crunchy, providing a unique textural complement. Quinoa is available in health-food stores and in many large supermarkets.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.