Quinoa: The Power Grain                                  
By: Moosa Alissa

Whether you are vegetarian, on a gluten free diet, or just looking for a healthy alternative to rice or pasta, quinoa is a true super food. Originating in the Andes in South America, it has been cultivated and eaten as a staple food for over 6000 years. Quinoa is unique and beneficial as a grain due to its high protein content (16-20% protein) and the fact that it contains all eight of the essential amino acids necessary for health. Exceptionally versatile, this delicate grain with its wonderful nutty flavor makes an excellent porridge for breakfast, a great meal time grain either steamed or boiled, and when ground into flour, it makes delicious gluten free breads, cakes and muffins.
My favorite dishes include stuffed roasted peppers with quinoa, raisin and pine nut and a curried quinoa, mint and almond salad. Easy to prepare, filling, but never heavy, quinoa is perfect to jump start your day, fuel up at lunch or recharge after a workout or hike. As with all super foods, the more you eat, the healthier you get, so eat and enjoy this amazing grain!

Curried Quinoa, Mint and Almond Salad:

With its exciting balance of flavors, colors, and textures, this salad is great to serve as a main course or side dish.

Ingredients

3 cups steamed quinoa
½ cup carrot diced
½ cup celery diced
½ cup green onion sliced
¼ cup raisins
¼ cup almond slivers
¼ cup fresh lemon juice
1 tablespoon minced ginger
1 tablespoon Indian curry paste
3 tablespoons olive oil
2 tablespoons honey
3 tablespoons mint leaves chopped
1 teaspoon sea salt

Preparation

• Boil the quinoa in salted water for 12-15 minutes till firm but cooked and drain like pasta or cook in a rice steamer using equal parts water and quinoa. Cool and  reserve. (Since quinoa can be stored cooked for up to three days, it is ideal to make a large amount and then use it to make convenient and fast meals in minutes!)
• Heat the olive oil in a frying pan on medium heat and add the almond slivers and cook till they are golden brown. Add the ginger and curry paste and continue frying for one minute. Remove from heat and cool.
• Add the lemon juice, honey and sea salt to the frying pan and mix until well blended
• In a medium sized bowl mix the quinoa, carrot, celery, green onions, mint and the mixture from the frying pan. Serve or refrigerate and consume within 24 hours.  

Quinoa porridge:

Get ready to be energized! This gluten free and dairy free porridge is packed with protein, fiber, healthy fats, and antioxidants.

Ingredients

2 cups cooked quinoa
1 ½ cup organic soy milk
½ cup blueberries
3 tablespoons agave syrup or honey
4 tablespoons cashew nuts
2 tablespoons pumpkin seeds
2 tablespoons sunflower
1 tablespoon flax seeds

Preparation

• In a small food processor add the cashew nuts and pumpkin seeds and sunflower seeds and pulse till ground
• In a small saucepan heat the soymilk till it boils, add the quinoa, agave or honey and cook for 5 minutes.
• Add the nuts and flaxseeds and cook for 2 to 3 minutes.
• Remove the saucepan from the heat, add the blueberries, mix thoroughly and serve.

I hope you enjoy these wonderful dishes as much as I do and feel free to share them with anyone you wish!

Moosa Alissa is Director and Executive Chef of Life Café. Established in 2004, Life Café is Hong Kong’s original eco-friendly organic vegetarian restaurant. Life Café specializes in vegetarian, gluten free and dairy free cooking. For more information please go to  www.lifecafe.com.hk. or visit our café in Soho.  Feel free to contact them at 2810 9777.