Recipe # 2: Quinoa-Amaranth Blend

 This versatile blend can be used as a healthy, more nutritious alternative to pasta and rice.  In most dishes, you can replace the grain with this blend for a nuttier flavor and more texture.

Quinoa-Amaranth Blend

¾ cup quinoa
¼ cup amaranth
2 cups water

In a 2 quart saucepan, bring the water to a boil over high heat. Add the grains, and stir. Bring the liquid back to a boil, and reduce to a light simmer and cover. Stir 1 or 2 times throughout cooking to prevent sticking. Depending on your heat, the grains should be done in 15-20 minutes. Remove from heat and stir. Cover the pot, again, and set aside for 5 minutes. Fluff the grains with a fork and enjoy! May be eaten by itself or as a side to another amazing dish.

*Yes, you need to let the quinoa sit after cooking. Trust me, it does make a difference!

*This blend is great on its own or drizzled with a bit of quality extra virgin olive oil. Additional suggestions:

• Sea salt and fresh ground pepper
• Paprika, olive oil and sea salt
• Olive oil and a touch of cayenne pepper (or more, if you have a taste for spice like me!)
• Marjoram and pepper (for a distinctive, refreshing side)

Amazing Amaranth

Amaranth, like quinoa, is a new addition to the pantry.  Widely used among ancient civilizations, amaranth is prized for being a complete protein, providing all the essential amino acids.  When sprouted, the leafy greens may also be consumed as part of a meal.  Higher in fiber than quinoa, amaranth has a sticky texture when cooked alone.  For this reason, amaranth is usually used as a secondary grain to great a blend.  When blending amaranth into a grain, keep the ratio below one-third and follow the cooking directions of the base grain.  I like to blend my amaranth into quinoa, both red and white, to increase the nutritional potency and enhance the nutty flavor of both grains.

The Magic of Quinoa

Quinoa, a relatively new grain to the US food market, has been gaining momentum as a substitute for popular food staples like rice, bulgur, couscous, and even pasta. Originating from the Andean mountains of Peru, quinoa was a staple of the Incan diet. What makes this grain so versatile and unique? First, the nutritional value of this grain is beyond its competitors – and it is suitable for a gluten-free diet. Quinoa is important in a vegan diet because it is high in all 7 essential amino acids – namely, lysine. Why is lysine so important to vegans? Lysine is an essential amino acid that is not present in high enough amounts in most plant foods.

When following a vegan diet, it is important to combine foods effectively to ensure you get a complete protein. A complete protein is one that provides all the essential amino acids (the ones your body doesn’t produce naturally), in the proper ratios, necessary for proper muscular nourishment and development. Most plant foods, like leafy greens, wheat and rice, provide partial, or incomplete protein. When you use quinoa in your cooking, you can ensure that you get sufficient amounts of these amino acids in your meal.

Quinoa has a distinctive, nutty aroma and flavor when cooked. You may notice, perhaps even intrigued, by the curly pieces of germ in the quinoa. When cooked, the quinoa seed expands and the germ pops, producing the curly-cues you see. Quinoa has a slightly al dente texture, providing another component of gastronomical delight. Be careful not to salt your water when you are cooking quinoa, as the presence of salt will intensify; only salt the quinoa after cooking to get the right balance of flavor. Served on its own, with a light drizzle of extra virgin olive oil and some fresh ground pepper, quinoa is the perfect antidote to a humdrum diet. And, because it is high in fiber and protein, you don’t have to feel guilty about indulging your carbohydrate cravings.

*If you want to add some flare to a dish, try using red quinoa. Some stores will have this in their bulk section next to the more readily available white quinoa. Although there is no real taste difference, it can make you feel a bit exotic eating such a beautiful food.