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What the heck is ... quinoa?
 So... there you are, having just ordered Tapino's house smoked wild salmon with black quinoa blini and farmer's crème. Then, it occurs to you - just what the heck is a black quinoa blini? Glad you asked. First off, it is a two part question. "What is a blini?" and "what is black quinoa?" Blini are simply a small yeast-leavened, buckwheat pancake that originates from Russia. There, it us often used to make little caviar tacos or smoked salmon burritos (or something to that effect). By-the-way, singular is "blin'. Plural is "blini" and it's pronounced - blyn-ee. Quinoa, on the other hand is much more complicated. It is possibly the worlds most perfect nutritional grain! But, it is not a "grain" at all (all "grains" come from plants that are members of the "grass" family).  Rather, It is a member of the goosefoot family and is related to the weed, lambsquarters. Quinoa is also in the same botanical family as sugar beet, table beet, and spinach. The word has two generally accepted pronunciations: "KEEN-wah" and "kwin-OH-ah". We prefer the first one because it sounds so sexy. "keeeeeen - waaaah". Quinoa is native to the Andes Mountains. This crop has been called "vegetable caviar" or Inca rice, and has been eaten continuously for 5,000 years by people who live on the mountain plateaus and in the valleys of Peru, Bolivia, Ecuador, and Chile.
 The name ultimately comes from the Quechua kinua or kinoa. There are many other native names in South America: ayara, kiuna, kuchikinwa, achita, kinua, kinoa, chisaya mama. This crop was a staple food of the Inca people and remains an important food crop for their descendants, the Quechua and Aymara peoples who live in rural regions of the Andes. The Incas, who held the crop to be sacred, referred to quinoa as "chisaya mama" or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. During the European conquest of South America quinoa was scorned by the Spanish colonists as "food for Indians", and even actively suppressed, due to its status within indigenous non-Christian ceremonies.
 Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and followed in third place by maize. Quinoa is recognized as a complete protein by the World Health Organization, containing all the essential amino acids. It's also an excellent source of fiber, phosphorus, iron, vitamin B6, vitamin E, magnesium and zinc. its protein content (12%-18%) is very high. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans. This means it takes less quinoa protein to meet one's needs than wheat protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. The nutritional quality of this crop has been compared to that of dried whole milk by the Food and Agriculture Organization (FAO) of the United Nations.  The protein quality and quantity in quinoa seed is often superior to those of more common cereal grains. Quinoa grain has a lower sodium content and is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Quinoa is used to make flour, soup, and breakfast cereal. Most quinoa sold in the United States has been sold as whole grain that is cooked separately like rice or in combination dishes such as pilaf. Quinoa flour works well when combined with wheat flour or grain, or corn meal, in making biscuits, bread, and processed food.
 In its natural homeland in the high Andes, quinoa has a lot of genetic variation with over 500 different varieties having been identified. The grain from most of those varieties varies in color from white to gray to pink to brownish red. Outside of its indigenous locations quinoa is hard to grow. Quinoa requires short day-lengths and cool temperatures for good growth. Areas in South America where it is produced tend to be marginal agricultural areas that are prone to drought and have soils with low fertility.  Cultivated quinoa will flower and produce seed at high elevations between 7,000 and 10,000 ft since it requires a cool temperature for good vegetative growth. Research conducted in Colorado reported that temperatures which exceeded 95°F tended to cause plant dormancy or pollen sterility. In several years of trials near the Twin Cities, Minnesota, quinoa plants have failed to set seed; probably due to high temperatures. Comercial quantities of quinoa are now grown in the San Luis Valley of Colorado and in Saskatchewan, Canada. Unlike most other food crops, quinoa thrives with low rainfall; high altitudes (and therefore high radiation levels); thin, cold air; hot sun; subfreezing temperatures; and even poor, sandy, alkaline soil.
 About 20 years ago, a remarkable new variety of quinoa appeared among a few plants in the fields of Colorado. It was "black quinoa" with seeds that were much darker than normal and grew on plants that were taller and more vigorous than the usual white quinoa. A comparison between black and white quinoa is similar to wild and domestic rice. Black quinoa is darker in color, crunchier in texture and has a stronger grain-like flavor. White quinoa is considerably less earthy in all respects. Both varieties exhibit the characteristic crunch unique to quinoa. It is this black variety, grown in Colorado, that Tapino uses for the quinoa flour in our blini.
 In its natural state quinoa seeds have a coating of bitter-tasting saponin resins, making it essentially unpalatable. Most quinoa sold commercially in North America has been processed to remove this coating. Some have speculated that this bitter coating may have caused the Europeans who first encountered quinoa to reject it as a food source, even as they adopted other indigenous products of the Americas like maize and potatoes.  However, this bitterness has beneficial effects in terms of cultivation, as it is a crop that is relatively untouched by birds and thus requires minimal protection. There have been attempts made to lower the saponin content of quinoa through selective breeding in order to produce sweeter and more palatable varieties of the crop. However, when these varieties were introduced by agronomists to native growers in the high plateau, they were rejected after just one season. The growers returned to their traditional high saponin varieties, the reason being that despite the newer varieties giving 'magnificent' yields, birds had consumed the entire crop!
Quinoa is a small seed that in size, shape, and color looks like a cross between sesame seed and millet. It is disk shaped with a flattened or depressed equatorial band around its periphery. It is usually  a pale yellow color but some species may vary from almost white through pink, orange, or red to purple and black. Quinoa is an easy food to prepare, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous. Quinoa has a delightful characteristic that is all it's own: as it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant "crunch" when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland.
 No matter how you cook the grain, rinsing it first is the key to success. The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, or rinsing it in ample running water. Prepackaged quinoa has usually been mechanically polished or pre-rinsed, but relying on preprocessing is risky. Saphonin dust often remains in polished grain and any residue will quickly dampen your enthusiasm. To remove any residual saphonins, put the quinoa into a fine strainer and run water through it, or stir it in a bowl of cold water and pour it through a clean kitchen towel. Repeat the process until the water runs clear and is no longer sudsy. The amount of rinsing necessary may vary greatly. To ensure that the saponins have been completely removed, taste a few seeds. If they still have a bitter taste, continue the rinsing process.
 A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14-18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). Alternatively, one can use a rice cooker to prepare quinoa.
Vegetables and seasonings can also be added to make a wide range of dishes. It is also suited to vegetable pilafs, complementing bitter greens like kale.
Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes.
As a snack food, Quinoa can be toasted in a dry pan over medium heat until it is browned and mixed with granola, fruit (fresh or dried), coconut, or just eaten by itself.
 Quinoa flour can be used in wheat-based and gluten-free baking. For the latter, it can be combined with sorghum flour, tapioca, and potato starch to create a nutritious gluten-free baking mix. A suggested mix is three parts quinoa flour, three parts sorghum flour, two parts potato starch, and one part tapioca starch. Quinoa flour can be used as a filling for chocolate.
Quinoa seeds may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin and mineral content. In fact, quinoa has a notably short germination period: only 2-4 hours resting in a glass of clean water is enough to make it sprout and release gases. This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.
If you are prone to migraines, try adding quinoa to your diet. Quinoa is a good source of magnesium, a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines.
Eating foods high in insoluble fiber, such as quinoa, can help women avoid gallstones, shows a study published in the American Journal of Gastroenterology.
One type of phytonutrient especially abundant in quinoa are plant lignans, which are converted by friendly flora in our intestines into mammalian lignans, including one called enterolactone that is thought to protect against breast and other hormone-dependent cancers as well as heart disease.
 Like soybeans, quinoa is a good source of phytoestrogens, plant compounds that may affect blood cholesterol levels, blood vessel elasticity, bone metabolism, and many other cellular metabolic processes. We may have to get a pharmacy license just to cook with the stuff, it is so good for you. Hmmmmm, I wonder if it has aphrodisiacal properties too ......
Since quinoa has a low gluten content, it is one of the least allergenic "grains," but its flour needs to be combined with wheat to make leavened baked goods. Quinoa flour can be used to make pasta, and quinoa pastas are available in many natural foods stores.
 Quinoa has grown in popularity in the past few years and is carried in many well-stocked supermarkets as well as health food stores. There are several varieties of quinoa which range in color from black to dark brown to near white. The larger whiter varieties are most common. Due to the relatively high oil and fat content of quinoa, the grains and flour should be stored in glass jars in the refrigerator or freezer. Use the grains within a year and flour within 3 months.
There are about 1480 calories in one pound of quinoa flour or seeds. The composition of the flour is approximately: 55.3% carbohydrates, 13.1% protein, 5.8% fat, 13.6% fiber, 9.3% water, and 2.9% minerals.
Eager to try fixing some quinoa for yourself? Try some of these ideas:
Combine cooked chilled quinoa with pinto beans, pumpkin seeds, scallions and coriander. Season to taste and enjoy this south-of-the-border inspired salad.
Add nuts and fruits to cooked quinoa and serve as breakfast porridge.
Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts.
Add quinoa to your favorite vegetable soups.
Ground quinoa flour can be added to cookie or muffin recipes.
Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the couscous with which this Middle Eastern dish is usually made.
 Quinoa Hazelnut Muffins
- 1 cup quinoa flour
- 1 cup arrowroot or tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup hazelnut or almond butter
- 1 teaspoon almond flavoring
- 1 cup water
- 1/3 cup oil
- 1/3 cup agave nectar or honey
- 1/2 cup chopped frozen cherries(optional)
Mix all dry ingredients in a large bowl. Mix all wet ingredients thoroughly in another bowl. Add wet ingredients to the dry ingredients and stir just until mixed. Drop batter into greased muffin tin. Makes about 12 muffins.
Bake at 350 degrees for 15-20 minutes
 Hot Breakfast Cereal
Bring 2 cups water to a boil, add 1 cup quinoa, reduce heat, simmer 5 minutes. Add 1/2 cup thinly sliced apples, 1/3 cup raisins, 1/2 tsp cinnamon and simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar.
 Quinoa Stir Fry
- 2 cups quinoa cooked in 4 cups water
- 2-3 stalks brocolli, chopped
- 1 cup snow peas
- 3 spring onions, chopped
- 3 garlic cloves, chopped
- 1 Tablespoon grated ginger
- 2-3 Tablespoons sesame oil
- 20-24 steamed shrimp
Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.
 Quinoa-Cornbread
- 1 cup Quinoa flour
- 1 cup cornmeal
- _ teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons honey
- 2 eggs
- 2 cups buttermilk
- 2 tablespoons oil
Mix dry ingredients in bowl. Mix wet ingredients in another bowl. Add wet ingredients to dry ingredients. Pour into greased baking dish. Bake at 350º for 30 minutes.
 Quinoa Pancakes
- Makes 30, 4-inch pancakes
- 2 eggs
- 2 1/2 cup buttermilk or sour milk
- 4 Tab. shortening
- 2 1/2 cup flour
- 2 tsp sugar
- 2 tsp. baking powder
- 1 tsp soda
- 1 tsp salt
- 1 cup cooked quinoa
Beat eggs well. Add remaining ingredients and beat. Fry on hot griddle.
Ultra Fast Quinoa Taste
Haul yourself down to Tapino and order the smoked salmon with black quinoa blini!
Serves as many as you want. We have lots!
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