The Little Grain that Could

About a Boy is one of my favorite movies. It is one of those movies that captures so well the modern isolation, the tragic and the comic of mundane lives, which blend in every scene, and the joy one finds in home, meaningful friendships, and giving. While the movie is filled with laugh out loud and cry at the same time scenes, one of the funniest, as well as the saddest ones is when Marcus' mother, who is severely depressed, is getting his breakfast ready. She is crying very hard as the audience hears Marcus' voiceover remarking that the weepings are back. Markus asks for Cocoa Puffs, but the cereal she is pouring in his bowl is called "Ancient Grains." So, as you have probably already realized, the topic of the day is a particular ancient grain.

I first came across quinoa two years ago on a trip to Peru. We visited Arequipa, a city where some very good friends of ours currently live: Kyle and Larissa, and Greg and Megan. I suspect that Megan and Larissa are enjoying the fresh fruits and vegetables of the markets and perhaps they have some delicious recipes involving quinoa. I thought of them when I attempted to cook my first red quinoa salad. If you want to know more about quinoa, click the link provided above. It is certainly one of the healthiest grains on earth.

Arequipa boasts an expansive indoor market with cheese, bread, vegetable and fruit, meat and fish sections, among others. It was fun to browse the fresh produce, the different cheeses, and the beans and grains section. One of the grains was quinoa. I had never seen it before, but I had heard about a miracle grain on the many food blogs I read.



It has taken me two years to attempt making it; partly because I tend to read a great deal before I work with an ingredient. You may think that two years of reading on quinoa has made me an authority on the grain. Hardly. I am also a reluctant person, often intimidated even by the simplest situations or ingredients. I had purchased some red quinoa at Central Market in Houston, and I decided it was time to try it by making a salad, because salads with grains are just good and simple and so nourishing, but also because I had no idea what else to make. If any of you have suggestions, please let me and the other readers know in the comments section. In the meanwhile, give the ancient grain a try. I know you won’t be disappointed.



Citrusy Red Quinoa Salad

Ingredients:

1 cup red quinoa
1 avocado
3 tablespoons finely chopped red onion (about ¼ of an onion)
1 garlic clove, finely crushed
Zest of one lemon
Juice of ½ lemon
Zest of one small orange
juice of ½ small orange
1/3 English cucumber, chopped (1/2 inch cubes), about ½ cup
1/3 cup matchstick or shredded carrots
1 1/2 teaspoon of salt
1/2 teaspoon pepper
1 ½ tablespoon extra virgin olive oil
½ teaspoon orange flower water
¼ cup toasted pine nuts

Preparation:

- Place quinoa in a fine strainer and wash thoroughly. This step is very important. The washing of quinoa rinses away a coating on the kernels called saponin which is not pleasant to the palate.
- Boil two cups of water with salt (or you may also use chicken or vegetable broth). Add quinoa and simmer on medium heat for 15 – 20 minutes, or until the liquid has been absorbed, and the germ (a little white spiral) has separated from the grain, curling around it.
- Remove the pan from heat and let stand covered. Fluff with a fork and let it cool completely.
- In a large mixing bowl mix all the ingredients with the quinoa. Toss to coat well and let stand for 30 minutes or more before serving in order for the flavors to mix.

You can serve this as a light lunch or with any grilled meat or tofu.
Also, if you have cherry tomatoes or any other fresh vegetable, as well as a different kind of nut, feel free to add and substitute according to your taste.

Ju bëftë mirë!
-E.