(You may also have the
sensation of something heavy pressing on your head: That would probably be a
rock, which you may or may not live under.)
There are a handful of
good quinoa cookbooks out there celebrating the superfood, but Quinoa Cuisine by Jessica Harlan and Kelley
Sparwasser offers a refreshingly relaxed approach to quinoa. While the authors
are obviously aware of quinoa's many health benefits, there's very little of
the breathless, starstruck tone that people so often seem to adopt toward
quinoa. The 150 recipes don't assume that you're a health-food-store-shopper,
or on a diet, or undertaking some obsessive quest to eat only superfoods for a
whole year. Instead, they're just...good recipes. Using quinoa. Imagine that.
We connected with the
authors to get their take on the quinoa craze, three recipes from the book,
plus tips for cooking and baking with quinoa.
 |
| Quinoa Cuisine by Kelley Sparwasser |
Recipes to try:
Quinoa Salad with Kale, Pine Nuts, and Parmesan
Quinoa, Bacon, and Blue Cheese Fritters with
Horseradish-Yogurt Sauce
Honey-Glazed Duck with Fig and Pistachio Red Quinoa
Epicurious: Quinoa is
consistently among the top 20 search terms on
Epicurious, and we were surprised to see how many of the recipes submitted for
our Healthy Lunchtime Challenge contest
contained quinoa--and these were recipes from 8 to 12 year-old kids! Why do you
think this pseudograin is suddenly winning the popularity contest?
Jessica Harlan:
It really does seem to be everywhere these days, doesn't it? I think people
know that eating whole grains is good for them, but they're getting bored with
brown rice and some of the other typical grains. Quinoa has a neat texture (it
pops in your mouth, almost like caviar), a versatile and relatively mild
flavor, and it's so quick and easy to cook--white quinoa can be ready to serve
in less than 15 minutes. Plus it's got an amazing nutritional profile--it's a
complete protein, high in fiber, calcium, iron and a whole list of other
nutrients. It is so good for you that at one point NASA was considering it as a
potential crop to grow on a space station.
Kelley Sparwasser: I agree. I feel that pseudograins, quinoa in
particular, are rapidly gaining popularity. With more people turning to a
gluten-free diet, quinoa offers an array of options with three varieties of the
grain
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