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Quinoa, Rice & Spinach Steamed Pilaf

Quinoa (pronounced "KEEN - wa") is a species of goosefoot (Chenopodium), a grain-like crop grown primarily for its edible seeds. It is not a true cereal, or grain, or member of the grass family. Quinoa is closely related to beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth.

Quinoa originated in the Andes of South America and it has been an important food for 6,000 years. Its name is the Spanish spelling of the Quechua name. Quinoa is generally easily grown and altitude-hardy, so it can be cultivated in the Andes up to about 4,000 meters (over 13,000 feet).

Quinoa’s protein content is very high (12%–18%). Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. 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.

I created this particular dish to take advantage of unique crunch of Quinoa with the addition of some flavor notes and nutritional side kicks that result in a very tasty side dish, similar to a pilaf - but steamed instead.

1 cup Quinoa (Nuts On Line)
1 cup premium white rice
2 cups chicken stock
1 cup white wine
1 large tomato, finely chopped
2 tablespoons of chopped fresh oregano
1 cup coarsely chopped fresh spinach
1 tablespoon butter
Sea salt and pepper to taste
Splash of lemon juice
Parsley as a garnish

In a rice cooker combine the Quinoa, rice, chicken stock, wine, tomato, oregano, spinach and butter. Set the cooker to white rice. When done remove the mixture to a large bowl and fluff with a fork. Add sea salt and pepper to your taste, lemon juice and serve with parsley as a garnish. This presents well with grilled lamb loin chops.

Richard Wottrich