For centuries our meals were not complete unless they were accompanied with a hefty side of savory, fluffy and soft white rice. Then we realized that said side makes us fluffy and soft, so we had to think up alternatives—or did we?
Thankfully, the great Inca Empire already had planted the seed (pun very much intended), as they held a special reverence for the unique crop they called chisaya mama, ‘the mother of all grains’—which we today know as quinoa. Many have taken to calling quinoa ‘the new old grain,’ because it dates back to pre-Columbian Andean civilizations, when the emperor would traditionally sow the first seeds of the harvest using tools made of pure gold.
Known to be the only vegetable that is also a complete protein high in lysine, quinoa, which is actually not a grain, but rather a chenopod similar to the beet family, is mild and easy to digest. So much so, that in 1993 NASA researchers recommended it as part of a potential space colony diet; and 2013 has been declared by the United Nations as the International Year of Quinoa.
Quinoa cooks just like white rice, both in terms of timing and measurements, and can also be steamed in a rice cooker. Use boxed or packaged quinoa for a shorter cooking time (this means the quinoa has been well rinsed and will soften quickly.
Read Related: Crustless Quinoa Quiche
QUICK & HEALTHY QUINOA SALAD
The star of this light, fresh salad is GOYA® Quinoa, a small seed from the Andes with big nutritional benefits. Quinoa has a higher percentage of protein than any grain, and is packed with calcium, iron, vitamins, and amino acids.In this quinoa salad recipe, the mild, nutty flavor of quinoa is brightened with lemon juice, GOYA® Pickled Jalapeños, fresh tomato, and cilantro. Delicious and nourishing, this salad is also gluten free.
Prep time: 10 min.
Total time: 30 min.
1 packet GOYA® Cubitos Chicken Bouillon
1 cup GOYA® Quinoa, rinsed and drained
¼ cup GOYA® Lemon Juice
¼ cup GOYA® Extra Virgin Olive Oil
½ cup finely sliced scallions
1 medium tomato, seeded and finely chopped (about ½ cup)
2 TBSP GOYA® Sazonador Total
2 GOYA® Green Pickled Jalapeño Peppers seeded and finely chopped (about 1 tbsp.)
1 TBSP finely chopped fresh cilantro
- In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer stirring occasionally, until tender, about 10 minutes; strain and cool completely.
- In medium bowl, mix together cooled quinoa, lemon juice, olive oil, scallions, tomatoes, Sazonador Total, jalapenos, and cilantro until combined.
- Serve chilled or at room temperature.
PERUVIAN QUINOA SOUP
This hearty soup is loaded with vegetables and GOYA® Quinoa—a seed from the Andes that boasts a high protein content and a wholesome, comforting taste. In Peru, this soup is enjoyed any time of day (even breakfast) and serves as a delicious antidote for the freezing cold Andean weather.
Prep time: 10 min.
Total time: 40 min.
1 TBSP. GOYA® Vegetable Oil½ onion, finely chopped (about 1 cup)
1 green and/or red bell pepper, finely chopped (about 1 cup)
2 celery stalks, finely chopped (about ¾ cups)
1 medium carrot, finely chopped (about ½ cup)
1 can (8 oz.) GOYA® Tomato Sauce
2 TSP GOYA® Minced Garlic
4 packets GOYA® Salad and Vegetable Seasoning mixed with 8 cups water
2 medium waxy potatoes (about 1 lb.), peeled and cut into ½” cubes
1 cup GOYA® Quinoa, rinsed
1 TBSP finely chopped fresh parsley
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- Heat oil in 6-qt. pot over medium-high heat. Add onions, peppers, celery and carrots. Cook, stirring occasionally, until tender, about 10 minutes. Add tomato sauce and garlic to pot; cook until fragrant, about 30 seconds more.
- Pour water mixture into pot; bring to boil. Stir in potatoes and quinoa. Lower hear to medium low. Simmer, stirring occasionally, until potatoes and quinoa are tender, about 15 minutes.
- Stir parsley into soup. Season soup with adobo; divide evenly among serving bowls.
Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.