Quinoa (Chenopodium quinoa; /ˈkiːnwɑː/ or /kɪˈnoʊ.ə/, from Quechua kinwa or kinuwa) is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America. It was first used to feed livestock 5.2–7.0 thousand years ago, and for human consumption 3–4 thousand years ago in the Lake Titicaca basin of Peru and Bolivia.
Today, almost all production in the Andean region is done by small
farms and associations. Its cultivation has spread to more than 70 countries,
including Kenya, India, the United States, and several European countries. As a
result of increased popularity and consumption in North America, Europe, and
Australasia, quinoa crop prices tripled between 2006 and 2013
INGREDIENTS:
- 1 1/2 cups water, divided
- 1/2 cup dried soy chunks (textured vegetable protein)
- 1 tablespoon peanut butter
- 1 tablespoon canned cream of coconut
- 1/2 bird's eye chile, seeded and minced
- 1/2 green onion, diced
- 1 teaspoon chopped cilantro
- 1/2 cup uncooked quinoa
- salt and pepper to taste
DIRECTIONS
- Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.
- Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.
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