Corn, peanuts, peppers, pineapples, potatoes, tomatoes, wild rice— where would world cuisine be today without the nutrient-rich native foods that first nourished Native Americans?
To commemorate Native American Heritage Month, buy quinoa (keen-WAH), a grain like food that sustained the Incas five thousand years ago. It’s noted for its high protein content, as well as its riboflavin, vitamin E, iron, magnesium, potassium, zinc, and fiber.
To cook whole-grain quinoa: Rinse it first to remove saponins that give a bitter taste, then cook it like rice. Simmer 1 cup quinoa in 2 cups water, covered, for about 15 minutes, until the water is absorbed. The grain will turn transparent. (Look for quinoa sold as flour, pasta, and lakes, too.)
Recipe call for rice or barley? Use quinoa instead.
- In pilaf: For a nutty flavor, brown it in a dry skillet for 5 minutes, then cook it.
- In salads: Toss quinoa with cooked shrimp, celery, walnuts, dried cranberries, and low-fat salad dressing.
- In soups: Thicken turkey soup with quinoa.
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