For those of us who are sensitive to wheat, it is a great find. It is not technically a grain and is in the Chenopodiaceae family which also includes spinach and beets. It has a balanced set of amino acids which other grains and rice do not have.
Even if you're not sensitive to wheat, it makes a tasty addition to your cupboards and comes in a variety of colors. Use it in place of rice or couscous or as a breakfast cereal. Tonight I combined red quinoa with a fresh fava bean sauce and made a tasty dinner.
Fresh Fava Bean Sauce with Quinoa
4 tsp olive oil, divided
1 1/2 tsp garlic, minced
1 T fresh oregano, finely chopped1 boneless, skinless chicken breast, frozen
salt and pepper, to taste
1 c. cooked, peeled fava beans
1 c. dry quinoa
(garlic powder, cayenne powder, dried oregano, dried basil, dash TABASCO® brand Chipotle Pepper Sauce)
1. Cover chicken breast with water. Add garlic powder, cayenne powder, dried oregano and basil and the Tabasco (I just add a little of this and a little of that). Cover and bring to a boil. Boil until chicken is done. Remove chicken breast to cool and save the "broth."
2. In pan, heat oil and saute garlic until light brown. Add fresh oregano. Add 1/2 c. of reserved chicken broth, 3/4 c. of the fava beans, and salt and pepper to taste. Simmer for approximately 3 min. Puree in separte container. Return to pan. Add additional 1/2 c. chicken broth or more to make a sauce. Add remaining 1/4 c. fava beans.
3. Bring 2 c. chicken broth or water as needed to a boil in separate pan. Add quinoa. Bring back to a boil, cover, and turn down to low. Cook about 15 minutes or until all the water is absorbed.
4. Dice chicken. Heat 2 tsp olive oil in large pan and add chicken. Add cooked quinoa. Pour fava bean sauce over chicken/quinoa and toss. Heat until warm.
5. Enjoy! Goes well with a green salad.
Note: There are a number of ways one could approach this recipe. You could use pre-made chicken broth and pre-cooked chicken. In that case, skip step 1.