The Norman Transcript

Features

August 29, 2013

Quinoa provides many health benefits

NORMAN — Q: I have been seeing more attention and advertising on quinoa. However, I am not exactly sure how to use it. Can you provide me with some fresh ideas on how to prepare it?

A: Quinoa is an excellent product to incorporate as a side dish or even an entrée. While frequently referred to and prepared as a grain, quinoa is actually a seed. Quinoa comes in a variety of colors, the most common being red, black and white. The flavor between the different colors tends to be similar. However, the white grain seems to be a little softer and swell up more, while the red and black tend to have a slight crunch.

Quinoa provides many health benefits and is an excellent source of protein. It contains all nine essential amino acids, which makes it a great complete protein choice for those following a vegetarian diet. It also provides us with iron, magnesium, B vitamins, zinc, potassium and is an excellent source of fiber.

Quinoa also is gluten free. It is quick and easy to prepare and makes for an excellent dish at home or to take and enjoy with a friend. Try this recipe for a tasty treat.

Quinoa Salad with Asparagus, Dates and Orange

Ingredients

Salad:

1 teaspoon olive oil

1/2 cup finely chopped white onion

1 cup uncooked quinoa

2 cups water

1/2 teaspoon kosher salt

1 cup fresh orange sections (about 1 large orange)

1/4 cup chopped pecans, toasted

2 tablespoons minced red onion

5 dates, pitted and chopped

1/2 pound (two-inch) slices asparagus, steamed and chilled

1/2 jalapeño pepper, diced

Dressing:

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

2 tablespoons chopped fresh mint

Mint sprigs (optional)

Preparation

1. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté for two minutes. Add quinoa to pan; sauté for five minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat and simmer for 15 minutes.

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