Grain of the Year 2006 BC

I recently tried quinoa for the first time and really liked the texture and delicate flavor of this pseudo grain. It cooks up like rice, but is smaller, lighter, and has a slight crunch to it. It's pretty fancy looking, too, with its spiraling white germ surrounding the transluscent body. It's not really a grain but rather the seed of a relative of spinach, and like its leafy cousin, it's packed with iron and other nutrients. What's not to like?

Since it's been growing in South America for 5000 years, try looking in Latin-American markets for this newcomer to North America, otherwise you might have luck in a fancy grocer. If you get a hold of some, cook it up and make a salad with it using walnuts, dried cherries, wine vinegar and oil. Or try this spin on an old Cuban favorite:

Arroz y Quinoa con Poco Pollo
(Rice and Quinoa with a Little Bit of Chicken)











1-4 chicken breasts, diced
1 large onion, finely chopped
3 T olive oil
1 green pepper, finely diced
1 red pepper, finely diced
3 cloves garlic, minced
8 oz tomato sauce
2 c chicken stock
2 c dry white wine
pinch saffron
1 bay leaf
salt, pepper and cayenne to taste
1 1/2 c white rice
1/2 c quinoa (or more rice if you can't find it)

In a large pot over medium high heat, brown the chicken on all sides in a tablespoon of oil. Remove the chicken and set aside. Add the remaining oil and cook the onion over moderate heat until it begins to soften. Add the peppers and garlic and cook a few minutes more until the garlic is nice and fragrant. Add the remaining ingredients except the chicken, quinoa and rice, stir and bring to a boil. Add the chicken, taste, season and cover, reducing heat to a simmer for 15 minutes. Add the rice and quinoa, stir once, and cover again, cooking over low heat for 25 minutes. Fluff with a fork and serve. Feeds many.