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Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_99987":{"type":"posts","id":"bayareabites_99987","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99987","score":null,"sort":[1441393436000]},"guestAuthors":[],"slug":"mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","title":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","publishDate":1441393436,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through. \u003c/p>\n\u003cp>This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty. \u003c/p>\n\u003cp>Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma. \u003c/p>\n\u003cfigure id=\"attachment_100034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1/2 cup quinoa\u003c/li>\n\u003cli>2 cups finely chopped dinosaur kale\u003c/li>\n\u003cli>1 cup finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 pint cherry tomatoes, halved (or quartered if large)\u003c/li>\n\u003cli>2 Persian cucumbers or 1/2 English cucumber, diced\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>1/4 cup lemon juice (ideally fresh squeezed)\u003c/li>\n\u003cli>1/4 cup excellent quality extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Toasted pita bread, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100048,100052,100049,100050,100043,100037,100039,100047,100045,100051,100040,100041,100042,100033\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Cook the quinoa as directed, then set aside to cool.\u003c/li>\n\u003cli>In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.\u003c/li>\n\u003cli>Serve with the toasted pita, if you like.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-100035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Fresh, summery, and packed with superfoods, you can’t go wrong with this salad staple.","status":"publish","parent":0,"modified":1441574521,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":329},"headData":{"title":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad | KQED","description":"Fresh, summery, and packed with superfoods, you can’t go wrong with this salad staple.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","datePublished":"2015-09-04T19:03:56.000Z","dateModified":"2015-09-06T21:22:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99987 http://ww2.kqed.org/bayareabites/?p=99987","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/04/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon/","disqusTitle":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","path":"/bayareabites/99987/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through. \u003c/p>\n\u003cp>This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty. \u003c/p>\n\u003cp>Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma. \u003c/p>\n\u003cfigure id=\"attachment_100034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1/2 cup quinoa\u003c/li>\n\u003cli>2 cups finely chopped dinosaur kale\u003c/li>\n\u003cli>1 cup finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 pint cherry tomatoes, halved (or quartered if large)\u003c/li>\n\u003cli>2 Persian cucumbers or 1/2 English cucumber, diced\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>1/4 cup lemon juice (ideally fresh squeezed)\u003c/li>\n\u003cli>1/4 cup excellent quality extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Toasted pita bread, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100048,100052,100049,100050,100043,100037,100039,100047,100045,100051,100040,100041,100042,100033","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Cook the quinoa as directed, then set aside to cool.\u003c/li>\n\u003cli>In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.\u003c/li>\n\u003cli>Serve with the toasted pita, if you like.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-100035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99987/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_4227","bayareabites_3050","bayareabites_11765","bayareabites_153","bayareabites_4207","bayareabites_1815","bayareabites_218","bayareabites_14788","bayareabites_453"],"featImg":"bayareabites_100036","label":"bayareabites"},"bayareabites_80234":{"type":"posts","id":"bayareabites_80234","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80234","score":null,"sort":[1396974474000]},"guestAuthors":[],"slug":"quinoa-is-kosher-for-passover-but-mom-may-not-approve","title":"Quinoa Is Kosher For Passover, But Mom May Not Approve","publishDate":1396974474,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80235\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\" alt=\"Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/08/300248498/quinoa-is-kosher-for-passover-but-mom-may-not-approve\">The Salt at NPR Food\u003c/a> (4/8/14)\u003c/p>\n\u003cp>Passover is famously the holiday when Jews ask\u003cstrong>\u003c/strong> four questions at the ceremonial meal, most notably, \"Why is this night different from all other nights?\"\u003c/p>\n\u003cp>This year, there's a new answer: For the first time, the Orthodox Union, the ultimate authority on kosher foods, \u003ca href=\"http://www.ou.org/news/quinoa_kosher_for_passover_/\">has put\u003c/a> its \"kosher for Passover\" symbol on certain brands of quinoa.\u003c/p>\n\u003cp>Can other trendy ancient grains — like buckwheat, sorghum and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a> — be far behind?\u003c/p>\n\u003cp>To find out, we asked a rabbi. Or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, let's review the Passover rules. Five kinds of grains are prohibited: wheat, rye, barley, oats and spelt. Why? Because these grains begin to ferment and rise when they come into contact with water for 18 minutes.\u003c/p>\n\u003cp>In Hebrew, that rising grain is called \u003cem>chametz.\u003c/em> The Bible bans it during Passover as a reminder that when the Israelites fled Egypt, they left with unrisen dough in their packs.\u003c/p>\n\u003cp>So these grains can be used to make matzo, aka unleavened bread, as long as the baking process is under 18 minutes. Jewish law requires Jews to eat matzo on the first night of Passover, and it's the go-to carb for holiday meals for the entire week of celebrating.\u003c/p>\n\u003cp>But there's more to the Passover starch story. Over the years, Central and Eastern European Jews cooked up a bunch of additional complicated customs.\u003c/p>\n\u003cp>To avoid confusion over the grain ban, the rabbis prohibit foods that look like the forbidden grains or that can be ground into flour that resembles flour from a forbidden grain. Also banned: Foods that might intermingle with forbidden grains as they're grown or processed and packaged.\u003c/p>\n\u003cp>\"It's sort of a ... how might one say this ... obsessiveness,\" says food historian and ordained rabbi \u003ca href=\"http://www.gilmarks.com/\">Gil Marks\u003c/a>, author of \u003cem>The Encyclopedia of Jewish Food\u003c/em> and a James Beard award winner for his cookbook \u003cem>Olive Trees and Honey\u003c/em>.\u003c/p>\n\u003cp>Quinoa was, of course, not part of any longstanding forbidden list because up until recently, European Jews (and most people outside South America) hadn't heard of it. But in the past decade, quinoa has become a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">culinary superstar\u003c/a>, praised for its high protein content. It's not a true grain (defined as growing on grasses) but a so-called pseudo-cereal, related to spinach and tumbleweed.\u003c/p>\n\u003cp>So ... OK for Passover? Or not? Last winter, reports Rabbi Moshe Elefant, chief operating officer of \u003ca href=\"http://oukosher.org/\">Orthodox Union Kosher\u003c/a>, decided to check it out.\u003c/p>\n\u003cp>\"This rabbi went all the way to Bolivia and Peru,\" Elefant reports. \"He saw that quinoa grows near the top of the mountain and grain grows near the bottom of the mountain.\" Thus, there was no chance for the intermingling that might happen with crops planted near wheat. Another plus for quinoa, says Elefant: \"Many rabbis are of the opinion that anything that wasn't part of the original custom is not included in the custom.\"\u003c/p>\n\u003cp>All that was left for the rabbis was inspection of factories that package quinoa to see if forbidden grains are processed on the same equipment that processes it. And some passed. Those factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover.\u003c/p>\n\u003cp>\u003ccookbook author marks is a fan of quinoa for its texture and protein content. healthy tasty there nothing wrong with eating it on passover he says. uses to stuff cabbage combines dried cranberries pine nuts mint olive oil salad will even make pilaf rice the forbidden list in matzo ball soup not balls themselves adds body adds. what about say buckwheat like grain related rhubarb. chasidim permitted says marks. but notes rabbi elefant grown near wheat produces wheatlike flour. so sorry. no plans certify flour as kosher passover. millet href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum and other foods forbidden by custom are also not candidates to leap onto the \"OK\" list for similar reasons.\u003c/cookbook>\u003c/p>\n\u003cp>That's not the only big news in the kosher-for-Passover world this spring. The other development has to do with foods that were on the \"no way\" list for European Jews but deemed acceptable by Jews whose roots go back to Mediterranean or Arab countries, where food customs were more mellow.\u003c/p>\n\u003cp>Among the new items: popcorn, rice cakes and peanut butter. This year, the classic kosher food company Manischewitz has launched a line of U.S. products \"catering to the Sephardic tradition\" using the \u003ca href=\"http://manischewitz.com/kitni.html\">Kitni\u003c/a> brand. (It's a play on the Hebrew word for the forbidden lookalike products — \u003cem>kitniyot\u003c/em>.)\u003c/p>\n\u003cp>But the Jews of European background most likely won't choose to break with their tradition and indulge in the new Kitni products. Custom can be just as powerful as law, if not more so, says Rabbi Paul Plotkin, who chairs a \u003ca href=\"http://www.rabbinicalassembly.org/jewish-law/kashrut\">kashrut committee\u003c/a> for the Rabbinical Assembly, the body of Conservative rabbis. \"Most Jews would say, 'My mother would never put that on the table; no way I'm doing that,' \" he says.\u003c/p>\n\u003cp>Whichever foods you choose, get your shopping list ready. Passover starts Monday night. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Orthodox arbiters of kosher inspected quinoa fields in the mountains of Peru and Bolivia. And now for the first time, they've given their Passover seal of approval to the ancient \"pseudo-cereal.\"","status":"publish","parent":0,"modified":1396974474,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":786},"headData":{"title":"Quinoa Is Kosher For Passover, But Mom May Not Approve | KQED","description":"The Orthodox arbiters of kosher inspected quinoa fields in the mountains of Peru and Bolivia. And now for the first time, they've given their Passover seal of approval to the ancient "pseudo-cereal."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Quinoa Is Kosher For Passover, But Mom May Not Approve","datePublished":"2014-04-08T16:27:54.000Z","dateModified":"2014-04-08T16:27:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80234 http://blogs.kqed.org/bayareabites/?p=80234","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/08/quinoa-is-kosher-for-passover-but-mom-may-not-approve/","disqusTitle":"Quinoa Is Kosher For Passover, But Mom May Not Approve","nprByline":"Marc Silver","nprStoryId":"300248498","nprApiLink":"http://api.npr.org/query?id=300248498&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/08/300248498/quinoa-is-kosher-for-passover-but-mom-may-not-approve?ft=3&f=300248498","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Apr 2014 12:06:00 -0400","nprStoryDate":"Tue, 08 Apr 2014 10:25:00 -0400","nprLastModifiedDate":"Tue, 08 Apr 2014 12:06:39 -0400","path":"/bayareabites/80234/quinoa-is-kosher-for-passover-but-mom-may-not-approve","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80235\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\" alt=\"Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/08/300248498/quinoa-is-kosher-for-passover-but-mom-may-not-approve\">The Salt at NPR Food\u003c/a> (4/8/14)\u003c/p>\n\u003cp>Passover is famously the holiday when Jews ask\u003cstrong>\u003c/strong> four questions at the ceremonial meal, most notably, \"Why is this night different from all other nights?\"\u003c/p>\n\u003cp>This year, there's a new answer: For the first time, the Orthodox Union, the ultimate authority on kosher foods, \u003ca href=\"http://www.ou.org/news/quinoa_kosher_for_passover_/\">has put\u003c/a> its \"kosher for Passover\" symbol on certain brands of quinoa.\u003c/p>\n\u003cp>Can other trendy ancient grains — like buckwheat, sorghum and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a> — be far behind?\u003c/p>\n\u003cp>To find out, we asked a rabbi. Or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, let's review the Passover rules. Five kinds of grains are prohibited: wheat, rye, barley, oats and spelt. Why? Because these grains begin to ferment and rise when they come into contact with water for 18 minutes.\u003c/p>\n\u003cp>In Hebrew, that rising grain is called \u003cem>chametz.\u003c/em> The Bible bans it during Passover as a reminder that when the Israelites fled Egypt, they left with unrisen dough in their packs.\u003c/p>\n\u003cp>So these grains can be used to make matzo, aka unleavened bread, as long as the baking process is under 18 minutes. Jewish law requires Jews to eat matzo on the first night of Passover, and it's the go-to carb for holiday meals for the entire week of celebrating.\u003c/p>\n\u003cp>But there's more to the Passover starch story. Over the years, Central and Eastern European Jews cooked up a bunch of additional complicated customs.\u003c/p>\n\u003cp>To avoid confusion over the grain ban, the rabbis prohibit foods that look like the forbidden grains or that can be ground into flour that resembles flour from a forbidden grain. Also banned: Foods that might intermingle with forbidden grains as they're grown or processed and packaged.\u003c/p>\n\u003cp>\"It's sort of a ... how might one say this ... obsessiveness,\" says food historian and ordained rabbi \u003ca href=\"http://www.gilmarks.com/\">Gil Marks\u003c/a>, author of \u003cem>The Encyclopedia of Jewish Food\u003c/em> and a James Beard award winner for his cookbook \u003cem>Olive Trees and Honey\u003c/em>.\u003c/p>\n\u003cp>Quinoa was, of course, not part of any longstanding forbidden list because up until recently, European Jews (and most people outside South America) hadn't heard of it. But in the past decade, quinoa has become a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">culinary superstar\u003c/a>, praised for its high protein content. It's not a true grain (defined as growing on grasses) but a so-called pseudo-cereal, related to spinach and tumbleweed.\u003c/p>\n\u003cp>So ... OK for Passover? Or not? Last winter, reports Rabbi Moshe Elefant, chief operating officer of \u003ca href=\"http://oukosher.org/\">Orthodox Union Kosher\u003c/a>, decided to check it out.\u003c/p>\n\u003cp>\"This rabbi went all the way to Bolivia and Peru,\" Elefant reports. \"He saw that quinoa grows near the top of the mountain and grain grows near the bottom of the mountain.\" Thus, there was no chance for the intermingling that might happen with crops planted near wheat. Another plus for quinoa, says Elefant: \"Many rabbis are of the opinion that anything that wasn't part of the original custom is not included in the custom.\"\u003c/p>\n\u003cp>All that was left for the rabbis was inspection of factories that package quinoa to see if forbidden grains are processed on the same equipment that processes it. And some passed. Those factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover.\u003c/p>\n\u003cp>\u003ccookbook author marks is a fan of quinoa for its texture and protein content. healthy tasty there nothing wrong with eating it on passover he says. uses to stuff cabbage combines dried cranberries pine nuts mint olive oil salad will even make pilaf rice the forbidden list in matzo ball soup not balls themselves adds body adds. what about say buckwheat like grain related rhubarb. chasidim permitted says marks. but notes rabbi elefant grown near wheat produces wheatlike flour. so sorry. no plans certify flour as kosher passover. millet href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum and other foods forbidden by custom are also not candidates to leap onto the \"OK\" list for similar reasons.\u003c/cookbook>\u003c/p>\n\u003cp>That's not the only big news in the kosher-for-Passover world this spring. The other development has to do with foods that were on the \"no way\" list for European Jews but deemed acceptable by Jews whose roots go back to Mediterranean or Arab countries, where food customs were more mellow.\u003c/p>\n\u003cp>Among the new items: popcorn, rice cakes and peanut butter. This year, the classic kosher food company Manischewitz has launched a line of U.S. products \"catering to the Sephardic tradition\" using the \u003ca href=\"http://manischewitz.com/kitni.html\">Kitni\u003c/a> brand. (It's a play on the Hebrew word for the forbidden lookalike products — \u003cem>kitniyot\u003c/em>.)\u003c/p>\n\u003cp>But the Jews of European background most likely won't choose to break with their tradition and indulge in the new Kitni products. Custom can be just as powerful as law, if not more so, says Rabbi Paul Plotkin, who chairs a \u003ca href=\"http://www.rabbinicalassembly.org/jewish-law/kashrut\">kashrut committee\u003c/a> for the Rabbinical Assembly, the body of Conservative rabbis. \"Most Jews would say, 'My mother would never put that on the table; no way I'm doing that,' \" he says.\u003c/p>\n\u003cp>Whichever foods you choose, get your shopping list ready. Passover starts Monday night. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80234/quinoa-is-kosher-for-passover-but-mom-may-not-approve","authors":["byline_bayareabites_80234"],"categories":["bayareabites_2090","bayareabites_1763","bayareabites_10916"],"tags":["bayareabites_71","bayareabites_2042","bayareabites_2041","bayareabites_4207","bayareabites_10921"],"featImg":"bayareabites_80246","label":"bayareabites"},"bayareabites_68318":{"type":"posts","id":"bayareabites_68318","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68318","score":null,"sort":[1376610528000]},"guestAuthors":[],"slug":"can-quinoa-farming-go-global-without-leaving-andeans-behind","title":"Can Quinoa Farming Go Global Without Leaving Andeans Behind?","publishDate":1376610528,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68324\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\" alt=\"A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130815_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">The Salt at NPR Food \u003c/a>(8/15/2013)\u003c/p>\n\u003cp>I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.\u003c/p>\n\u003cp>Just 15 years ago, quinoa was practically unknown outside of the Andean region of South America. When European explorers first arrived in the Americas, they liked some of the food they found here (potatoes, corn) but they had no use for quinoa. For a while, they even tried to get people here to stop growing it. So while corn and potatoes spread around the globe, quinoa stayed home. Only the people of present-day Bolivia, Peru, Chile and Ecuador persisted in growing this multicolored relative of spinach and tumbleweed, with its big lumpy head of seeds.\u003c/p>\n\u003cp>How times change.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Quinoa is now seen as cool, exotic and supernutritious. It's turned into a profitable \u003ca href=\"http://www.economist.com/node/21554570\">export crop\u003c/a> for those Andean farmers. And it's ready to take another leap — into global production.\u003c/p>\n\u003cp>Farmers around the world are hoping to climb onto this quinoa bandwagon by growing quinoa themselves, with tractors and combines and large-scale processing plants. And some Andean farmers are asking, \"What happens to us?\"\u003c/p>\n\u003cp>Both sides gathered this week at Washington State University, in Pullman, Wash., for a kind of global quinoa \u003ca href=\"https://www.etouches.com/ehome/quinoa/\">summit\u003c/a>. The group included agricultural researchers who are experimenting with quinoa in Denmark, France, Pakistan, Malawi, Colorado, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">Pacific Northwest\u003c/a> of the United States.\u003c/p>\n\u003cp>Some had stories of success; others, tales of failure. \"It was not immediately successful anywhere that it's been grown,\" says \u003ca href=\"http://css.wsu.edu/people/faculty/kevin-murphy/\">Kevin Murphy\u003c/a>, a plant breeder at Washington State University, who organized the conference. Many varieties of quinoa only seem happy in the cool, dry, highlands of the Andes. If it's too hot, many won't produce a harvest. Too much rain is bad, too.\u003c/p>\n\u003cp>\"We're spending a lot of time testing different varieties that have come out of the Andean countries to see if any of them will, one, survive here, and two, produce a seed that we'd like to eat,\" says \u003ca href=\"http://lifesciences.byu.edu/~PJM43\">Jeff Maughan\u003c/a>, a scientist at Brigham Young University. Maughan is studying the genetics of quinoa.\u003c/p>\n\u003cp>Researchers also are figuring out how to mass-produce this crop, and harvest it with machines.\u003c/p>\n\u003cp>Murphy says those practical problems can be solved. He's more worried about something else: fairness.\u003c/p>\n\u003cp>In four or five years, he says, quinoa won't only be grown in the Andes anymore. But what about the \u003cem>people\u003c/em> of the Andes, such as the farmers whose ancestors kept quinoa alive through the centuries, who selected all these different varieties? What will happen to them?\u003c/p>\n\u003cp>\"For me, that's the most pressing question, the most urgent question,\" Murphy says.\u003c/p>\n\u003cp>Murphy invited some Bolivian farmers to this quinoa summit, and five of them came. They'd never been outside Bolivia before.\u003c/p>\n\u003cp>Pablo Laguna was also there. He's an anthropologist, half-Bolivian and half-French, who's been working among traditional quinoa farmers. He has become a bridge between them and the outside world.\u003c/p>\n\u003cp>Laguna says that when these farmers see the rest of the world trying to grow their crop, they have a couple of reactions. \"On the one hand, they're proud of being descendants of people who selected those plants,\" he says.\u003c/p>\n\u003cp>They're also pragmatic, Laguna says. They know they can't stop the growing international appetite for quinoa. They don't even want to; it's been profitable for them. (Some news reports have suggested that poor Bolivians have been hurt by foreign demand for quinoa, but Laguna and \u003ca href=\"http://www.friendsofecuador.org/2013/07/controversy-quantity-and-quinoa/\">others\u003c/a> say that's almost completely \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">untrue\u003c/a>.)\u003c/p>\n\u003cp>But the Bolivian farmers also feel that if they provide this plant for competitors to grow in places like the United States or Australia, they should see some benefits.\u003c/p>\n\u003cp>That's why, at the moment, the government of Bolivia is trying to keep control over many quinoa varieties. It won't give samples, for instance, to plant breeders in the U.S. like Murphy.\u003c/p>\n\u003cp>\"For some of the researchers, that was a bit of a bitter pill to swallow, because they believe in free access to seeds, and to crops,\" says Murphy.\u003c/p>\n\u003cp>But Murphy doesn't have a problem with that. Bolivia is making an important point, he says.\u003c/p>\n\u003cp>\"Nobody is doubting that quinoa production is going to go global, so we want to do it right,\" he says. \"And doing it right means doing it with the input of the Bolivian farmers right from the beginning. You know, realizing that this is their seed, this is their sacred plant, and we need to respect that, and we need to figure out a way to compensate them for that.\"\u003c/p>\n\u003cp>At the conference, there was talk of creating a special brand for Andean quinoa, a little like the special recognition granted to other traditional foods, like Bordeaux wine.\u003c/p>\n\u003cp>This brand would be top-quality quinoa, and consumers might also be willing to pay extra for it, just because it would be quinoa from the land and the communities that safeguarded it for thousands of years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"At a \"quinoa summit\" this week, farmers from around the world are trading tips on how to turn this ancient Andean grain into a large-scale crop. Some Andean farmers who currently grow quinoa are asking, \"What happens to us?\"","status":"publish","parent":0,"modified":1376719324,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":903},"headData":{"title":"Can Quinoa Farming Go Global Without Leaving Andeans Behind? | KQED","description":"At a "quinoa summit" this week, farmers from around the world are trading tips on how to turn this ancient Andean grain into a large-scale crop. Some Andean farmers who currently grow quinoa are asking, "What happens to us?"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Can Quinoa Farming Go Global Without Leaving Andeans Behind?","datePublished":"2013-08-15T23:48:48.000Z","dateModified":"2013-08-17T06:02:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68318 http://blogs.kqed.org/bayareabites/?p=68318","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/15/can-quinoa-farming-go-global-without-leaving-andeans-behind/","disqusTitle":"Can Quinoa Farming Go Global Without Leaving Andeans Behind?","nprByline":"Dan Charles","nprStoryId":"212342707","nprApiLink":"http://api.npr.org/query?id=212342707&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind?ft=3&f=212342707","nprRetrievedStory":"1","nprPubDate":"Thu, 15 Aug 2013 18:14:00 -0400","nprStoryDate":"Thu, 15 Aug 2013 15:00:00 -0400","nprLastModifiedDate":"Thu, 15 Aug 2013 18:14:41 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130815_atc_16.mp3?orgId=1&topicId=1053&ft=3&f=212342707","nprAudioM3u":"http://api.npr.org/m3u/1212370211-f7e890.m3u?orgId=1&topicId=1053&ft=3&f=212342707","path":"/bayareabites/68318/can-quinoa-farming-go-global-without-leaving-andeans-behind","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130815_atc_16.mp3?orgId=1&topicId=1053&ft=3&f=212342707","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68324\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\" alt=\"A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130815_atc_16.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">The Salt at NPR Food \u003c/a>(8/15/2013)\u003c/p>\n\u003cp>I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.\u003c/p>\n\u003cp>Just 15 years ago, quinoa was practically unknown outside of the Andean region of South America. When European explorers first arrived in the Americas, they liked some of the food they found here (potatoes, corn) but they had no use for quinoa. For a while, they even tried to get people here to stop growing it. So while corn and potatoes spread around the globe, quinoa stayed home. Only the people of present-day Bolivia, Peru, Chile and Ecuador persisted in growing this multicolored relative of spinach and tumbleweed, with its big lumpy head of seeds.\u003c/p>\n\u003cp>How times change.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Quinoa is now seen as cool, exotic and supernutritious. It's turned into a profitable \u003ca href=\"http://www.economist.com/node/21554570\">export crop\u003c/a> for those Andean farmers. And it's ready to take another leap — into global production.\u003c/p>\n\u003cp>Farmers around the world are hoping to climb onto this quinoa bandwagon by growing quinoa themselves, with tractors and combines and large-scale processing plants. And some Andean farmers are asking, \"What happens to us?\"\u003c/p>\n\u003cp>Both sides gathered this week at Washington State University, in Pullman, Wash., for a kind of global quinoa \u003ca href=\"https://www.etouches.com/ehome/quinoa/\">summit\u003c/a>. The group included agricultural researchers who are experimenting with quinoa in Denmark, France, Pakistan, Malawi, Colorado, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">Pacific Northwest\u003c/a> of the United States.\u003c/p>\n\u003cp>Some had stories of success; others, tales of failure. \"It was not immediately successful anywhere that it's been grown,\" says \u003ca href=\"http://css.wsu.edu/people/faculty/kevin-murphy/\">Kevin Murphy\u003c/a>, a plant breeder at Washington State University, who organized the conference. Many varieties of quinoa only seem happy in the cool, dry, highlands of the Andes. If it's too hot, many won't produce a harvest. Too much rain is bad, too.\u003c/p>\n\u003cp>\"We're spending a lot of time testing different varieties that have come out of the Andean countries to see if any of them will, one, survive here, and two, produce a seed that we'd like to eat,\" says \u003ca href=\"http://lifesciences.byu.edu/~PJM43\">Jeff Maughan\u003c/a>, a scientist at Brigham Young University. Maughan is studying the genetics of quinoa.\u003c/p>\n\u003cp>Researchers also are figuring out how to mass-produce this crop, and harvest it with machines.\u003c/p>\n\u003cp>Murphy says those practical problems can be solved. He's more worried about something else: fairness.\u003c/p>\n\u003cp>In four or five years, he says, quinoa won't only be grown in the Andes anymore. But what about the \u003cem>people\u003c/em> of the Andes, such as the farmers whose ancestors kept quinoa alive through the centuries, who selected all these different varieties? What will happen to them?\u003c/p>\n\u003cp>\"For me, that's the most pressing question, the most urgent question,\" Murphy says.\u003c/p>\n\u003cp>Murphy invited some Bolivian farmers to this quinoa summit, and five of them came. They'd never been outside Bolivia before.\u003c/p>\n\u003cp>Pablo Laguna was also there. He's an anthropologist, half-Bolivian and half-French, who's been working among traditional quinoa farmers. He has become a bridge between them and the outside world.\u003c/p>\n\u003cp>Laguna says that when these farmers see the rest of the world trying to grow their crop, they have a couple of reactions. \"On the one hand, they're proud of being descendants of people who selected those plants,\" he says.\u003c/p>\n\u003cp>They're also pragmatic, Laguna says. They know they can't stop the growing international appetite for quinoa. They don't even want to; it's been profitable for them. (Some news reports have suggested that poor Bolivians have been hurt by foreign demand for quinoa, but Laguna and \u003ca href=\"http://www.friendsofecuador.org/2013/07/controversy-quantity-and-quinoa/\">others\u003c/a> say that's almost completely \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">untrue\u003c/a>.)\u003c/p>\n\u003cp>But the Bolivian farmers also feel that if they provide this plant for competitors to grow in places like the United States or Australia, they should see some benefits.\u003c/p>\n\u003cp>That's why, at the moment, the government of Bolivia is trying to keep control over many quinoa varieties. It won't give samples, for instance, to plant breeders in the U.S. like Murphy.\u003c/p>\n\u003cp>\"For some of the researchers, that was a bit of a bitter pill to swallow, because they believe in free access to seeds, and to crops,\" says Murphy.\u003c/p>\n\u003cp>But Murphy doesn't have a problem with that. Bolivia is making an important point, he says.\u003c/p>\n\u003cp>\"Nobody is doubting that quinoa production is going to go global, so we want to do it right,\" he says. \"And doing it right means doing it with the input of the Bolivian farmers right from the beginning. You know, realizing that this is their seed, this is their sacred plant, and we need to respect that, and we need to figure out a way to compensate them for that.\"\u003c/p>\n\u003cp>At the conference, there was talk of creating a special brand for Andean quinoa, a little like the special recognition granted to other traditional foods, like Bordeaux wine.\u003c/p>\n\u003cp>This brand would be top-quality quinoa, and consumers might also be willing to pay extra for it, just because it would be quinoa from the land and the communities that safeguarded it for thousands of years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68318/can-quinoa-farming-go-global-without-leaving-andeans-behind","authors":["byline_bayareabites_68318"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_60","bayareabites_61"],"tags":["bayareabites_12226","bayareabites_12032","bayareabites_4207"],"featImg":"bayareabites_68323","label":"bayareabites"},"bayareabites_65709":{"type":"posts","id":"bayareabites_65709","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65709","score":null,"sort":[1374099391000]},"guestAuthors":[],"slug":"your-love-of-quinoa-is-good-news-for-andean-farmers-2","title":"Your Love Of Quinoa Is Good News For Andean Farmers","publishDate":1374099391,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65726\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\" alt=\"Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\" width=\"1120\" height=\"838\" class=\"size-full wp-image-65726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">The Salt at NPR Food\u003c/a> (7/17/13)\u003c/p>\n\u003cp>Quinoa lovers have been put on a bit of a guilt trip with \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">stories\u003c/a> suggesting that the increased demand in the U.S. has put the superfood out of reach for those living closest to where it's grown.\u003c/p>\n\u003cp>How can poor Bolivians in La Paz afford to pay three times more for quinoa than they would pay for rice, critics have asked?\u003c/p>\n\u003cp>So some quinoa farmers in Bolivia and distributors are talking back. And what they want us to know is that their incomes are rising. As the price of quinoa has tripled since 2006, and farmers plant more of the crop, they're typically making more money.\u003c/p>\n\u003cfigure id=\"attachment_65727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster-290x217.jpg\" alt=\"A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"To me, quinoa ... is absolutely changing the lives of our regional community of people,\" German Nina, a quinoa farmer, said during a conference call organized by \u003ca href=\"http://www.alterecofoods.com/\">Alter Eco Foods\u003c/a>, which sells quinoa products that are fair trade certified.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eduoard Rollet of Alter Eco adds that when he visits the farmers that he buys from in Bolivia, he finds that they are typically setting aside a portion of the quinoa they grow so that they can eat it themselves throughout the year.\u003c/p>\n\u003cp>\"The farmers who have been eating quinoa traditionally are still eating quinoa,\" he told me. And since their incomes are up, \"they're able to now afford [foods such as] tomatoes and salads and veggies, and foods that they weren't able to afford before,\" Rollet says.\u003c/p>\n\u003cp>And he's not alone in thinking that the quinoa boom has been good, on balance, for rural communities in Bolivia.\u003c/p>\n\u003cp>It is \"very good news for small, indigenous farmers,\" says Pablo Laguna, an anthropologist who has studied quinoa's influence on local communities in Bolivia. Quinoa's popularity, he says, is bringing more income to the southern highlands, traditionally one of the poorest regions in Bolivia. Laguna has also worked as a consultant to Alter Eco.\u003c/p>\n\u003cp>Laguna acknowledges that \"quinoa prices are definitely higher\" for locals. But among the rural and farm families of southwest Bolivia, \"households have not diminished ... their quinoa consumption,\" he says.\u003c/p>\n\u003cp>In some instances, Laguna says, llama herders in the regions are eating a bit less quinoa because of the price, but they're still eating more than most other households in the world.\u003c/p>\n\u003cp>He says that these families recognize and appreciate quinoa's nutritional value. Nutritionally, it's a superstar, since it contains an ideal blend of essential amino acids that form a complete protein. And quinoa has become a vegan-foodie favorite, known for its nutty taste and satisfying texture.\u003c/p>\n\u003cfigure id=\"attachment_65728\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\" alt=\"A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\" width=\"300\" class=\"size-full wp-image-65728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\u003c/figcaption>\u003c/figure>\n\u003cp>So if quinoa farmers are still enjoying this crop, what is the downside of the boom?\u003c/p>\n\u003cp>Some would point to the cities of Bolivia and Peru. I've already mentioned that quinoa is three times more expensive than rice in La Paz markets. And according to an \u003ca href=\"http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\">article\u003c/a> in \u003cem>The Guardian,\u003c/em> quinoa is more expensive than chicken in markets in Lima.\u003c/p>\n\u003cp>These prices do likely put quinoa out of reach for poorer people. But Laguna notes that while quinoa has been a staple for rural Bolivians, it isn't one for city folks.\u003c/p>\n\u003cp>Bolivian President Evo Morales has weighed in on the issue as well. Though some \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">press reports from 2011\u003c/a> suggested domestic consumption was down, Morales says otherwise.\u003c/p>\n\u003cp>\"It's not true that due to an increase in the price of quinoa, less and less is being consumed\" in Bolivia, The Associated Press quoted Morales as saying in an \u003ca href=\"http://bigstory.ap.org/article/boom-quinoa-demand-stresses-bolivia-highlands\">article\u003c/a> in February.\u003c/p>\n\u003cp>In fact, Morales pointed to a threefold increase in domestic consumption of quinoa over the past four years. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Despite reports to the contrary, the global quinoa boom has not put the superfood out of reach for the people in Bolivia and Peru who grow it — though it has raised prices. And these farmers want consumers to know that overall, the world's love affair with quinoa is raising their standard of living.","status":"publish","parent":0,"modified":1374099728,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":695},"headData":{"title":"Your Love Of Quinoa Is Good News For Andean Farmers | KQED","description":"Despite reports to the contrary, the global quinoa boom has not put the superfood out of reach for the people in Bolivia and Peru who grow it — though it has raised prices. And these farmers want consumers to know that overall, the world's love affair with quinoa is raising their standard of living.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Love Of Quinoa Is Good News For Andean Farmers","datePublished":"2013-07-17T22:16:31.000Z","dateModified":"2013-07-17T22:22:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65709 http://blogs.kqed.org/bayareabites/?p=65709","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/17/your-love-of-quinoa-is-good-news-for-andean-farmers-2/","disqusTitle":"Your Love Of Quinoa Is Good News For Andean Farmers","nprByline":"Allison Aubrey","nprStoryId":"202737139","nprApiLink":"http://api.npr.org/query?id=202737139&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it?ft=3&f=202737139","nprRetrievedStory":"1","nprPubDate":"Wed, 17 Jul 2013 13:50:00 -0400","nprStoryDate":"Wed, 17 Jul 2013 13:25:00 -0400","nprLastModifiedDate":"Wed, 17 Jul 2013 13:50:04 -0400","path":"/bayareabites/65709/your-love-of-quinoa-is-good-news-for-andean-farmers-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65726\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\" alt=\"Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\" width=\"1120\" height=\"838\" class=\"size-full wp-image-65726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">The Salt at NPR Food\u003c/a> (7/17/13)\u003c/p>\n\u003cp>Quinoa lovers have been put on a bit of a guilt trip with \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">stories\u003c/a> suggesting that the increased demand in the U.S. has put the superfood out of reach for those living closest to where it's grown.\u003c/p>\n\u003cp>How can poor Bolivians in La Paz afford to pay three times more for quinoa than they would pay for rice, critics have asked?\u003c/p>\n\u003cp>So some quinoa farmers in Bolivia and distributors are talking back. And what they want us to know is that their incomes are rising. As the price of quinoa has tripled since 2006, and farmers plant more of the crop, they're typically making more money.\u003c/p>\n\u003cfigure id=\"attachment_65727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster-290x217.jpg\" alt=\"A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"To me, quinoa ... is absolutely changing the lives of our regional community of people,\" German Nina, a quinoa farmer, said during a conference call organized by \u003ca href=\"http://www.alterecofoods.com/\">Alter Eco Foods\u003c/a>, which sells quinoa products that are fair trade certified.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eduoard Rollet of Alter Eco adds that when he visits the farmers that he buys from in Bolivia, he finds that they are typically setting aside a portion of the quinoa they grow so that they can eat it themselves throughout the year.\u003c/p>\n\u003cp>\"The farmers who have been eating quinoa traditionally are still eating quinoa,\" he told me. And since their incomes are up, \"they're able to now afford [foods such as] tomatoes and salads and veggies, and foods that they weren't able to afford before,\" Rollet says.\u003c/p>\n\u003cp>And he's not alone in thinking that the quinoa boom has been good, on balance, for rural communities in Bolivia.\u003c/p>\n\u003cp>It is \"very good news for small, indigenous farmers,\" says Pablo Laguna, an anthropologist who has studied quinoa's influence on local communities in Bolivia. Quinoa's popularity, he says, is bringing more income to the southern highlands, traditionally one of the poorest regions in Bolivia. Laguna has also worked as a consultant to Alter Eco.\u003c/p>\n\u003cp>Laguna acknowledges that \"quinoa prices are definitely higher\" for locals. But among the rural and farm families of southwest Bolivia, \"households have not diminished ... their quinoa consumption,\" he says.\u003c/p>\n\u003cp>In some instances, Laguna says, llama herders in the regions are eating a bit less quinoa because of the price, but they're still eating more than most other households in the world.\u003c/p>\n\u003cp>He says that these families recognize and appreciate quinoa's nutritional value. Nutritionally, it's a superstar, since it contains an ideal blend of essential amino acids that form a complete protein. And quinoa has become a vegan-foodie favorite, known for its nutty taste and satisfying texture.\u003c/p>\n\u003cfigure id=\"attachment_65728\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\" alt=\"A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\" width=\"300\" class=\"size-full wp-image-65728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\u003c/figcaption>\u003c/figure>\n\u003cp>So if quinoa farmers are still enjoying this crop, what is the downside of the boom?\u003c/p>\n\u003cp>Some would point to the cities of Bolivia and Peru. I've already mentioned that quinoa is three times more expensive than rice in La Paz markets. And according to an \u003ca href=\"http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\">article\u003c/a> in \u003cem>The Guardian,\u003c/em> quinoa is more expensive than chicken in markets in Lima.\u003c/p>\n\u003cp>These prices do likely put quinoa out of reach for poorer people. But Laguna notes that while quinoa has been a staple for rural Bolivians, it isn't one for city folks.\u003c/p>\n\u003cp>Bolivian President Evo Morales has weighed in on the issue as well. Though some \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">press reports from 2011\u003c/a> suggested domestic consumption was down, Morales says otherwise.\u003c/p>\n\u003cp>\"It's not true that due to an increase in the price of quinoa, less and less is being consumed\" in Bolivia, The Associated Press quoted Morales as saying in an \u003ca href=\"http://bigstory.ap.org/article/boom-quinoa-demand-stresses-bolivia-highlands\">article\u003c/a> in February.\u003c/p>\n\u003cp>In fact, Morales pointed to a threefold increase in domestic consumption of quinoa over the past four years. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65709/your-love-of-quinoa-is-good-news-for-andean-farmers-2","authors":["byline_bayareabites_65709"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_12033","bayareabites_12032","bayareabites_12034","bayareabites_4207"],"featImg":"bayareabites_65725","label":"bayareabites"},"bayareabites_51683":{"type":"posts","id":"bayareabites_51683","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51683","score":null,"sort":[1354550418000]},"guestAuthors":[],"slug":"catherine-mccord-dishes-on-cooking-with-kids","title":"Catherine McCord Dishes on Cooking with Kids","publishDate":1354550418,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_51843\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\" alt=\"Catherine McCord. Photo by Jonathan Gordon\" title=\"Catherine McCord. Photo by Jonathan Gordon\" width=\"300\" class=\"size-full wp-image-51843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catherine McCord. Photo by Jonathan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>New mom Catherine McCord didn't set out to become a food blogger. But after her son was born she had a hard time finding healthy homemade baby food recipes. So she started doing research and recipe testing and began posting her own creations on the web. Fast forward five years and McCord is the voice behind the popular site \u003ca href=\"http://weelicious.com/\">weelicious\u003c/a>, which focuses on family-friendly dishes that are quick and easy to prepare, nutritious, and packed with flavor too.\u003c/p>\n\u003cp>\"Even though I'd been to culinary school, worked in restaurants in New York, and cooked for myself and friends from a young age, when I had my son I wasn't sure where to start,\" says the Institute of Culinary Education graduate who has a crew of in-home taste testers: son Kenya, 5, daughter Chloe, 3, and husband Jon. McCord, who recently taught a \"picky eater\" cooking class for Sur La Table in Palo Alto, plans on returning to the Bay Area in early 2013.\u003c/p>\n\u003cp>McCord's food philosophy is simple: She favors recipes that use just a few wholesome, fresh ingredients and can appeal to a range of ages -- from toddlers to teenagers -- and adults as well. \"As a parent you don't have to be a short-order cook preparing four different meals for four different family members,\" says McCord, 39, who lives in Los Angeles and is the author of the new cookbook \u003cem>\u003ca href=\"http://weeliciousbook.com/about/\">Weelicious: One Family. One Meal.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\" alt=\"weelcious book cover\" title=\"weelcious book cover\" width=\"400\" class=\"aligncenter size-full wp-image-51841\">\u003c/a>\u003c/p>\n\u003cp>McCord, a contributing editor at \u003cem>Parenting\u003c/em> magazine, advises that one of the best ways to raise an adventurous eater is to involve children in all aspects of the meal-making process. Go food shopping with your kids. Farmers' markets are a great place to take young ones to learn about smart food choices, she says, and there are plenty of healthy, free samples to savor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talk with your children, McCord says, about what food you're buying: \"What should we do with this sweet potato? Could we mash it?\" And invite them into the kitchen to help. \"My son loves peeling bananas and pouring frozen fruit and rice milk into the blender to make his own smoothies,\" she says. \u003c/p>\n\u003cp>The former model, actress, and athlete credits her own family background for her healthy attitude towards cooking and eating. She grew up in Louisville, Kentucky, where her mom taught her the importance of eating nourishing food for well being. \"I also learned from my grandparents about gardening, composting, and canning, and these are traditions I'm passing along to my own children,\" says McCord who also contributes to \u003ca href=\"http://www.babble.com/mom/top-100-food-mom-blogs-2011/top-100-food-mom-blog-weelicious/\">Babble\u003c/a>, which named her one of the top 100 food mom blogs of 2011.\u003c/p>\n\u003cp>And there's one more: Eat together as a family. \"I know it's tough with everyone's hectic schedules but if your kids see you eating and enjoying broccoli, then there's a good chance they'll learn to like it too,\" she says. \u003c/p>\n\u003cp>Case in point: McCord recounts a story from a frustrated mother whose daughter wouldn't eat much besides plain noodles with butter -- except for something she calls \"Nana juice\" -- a breakfast drink she makes with her grandmother that includes kale, fruit, and flax. A little girl who hates almost everything drinks raw green smoothies? \"The fact that that drink is her favorite breakfast tells me that kids take their cues about food from their family.\"\u003c/p>\n\u003cp>Catherine McCord shares her Quinoa Pudding recipe families can make together, below. Oh, and just a heads up: This is the sort of dish a toddler may enjoy but, in this writer's experience, it's also a hit with teens and makes a nice change from porridge for breakfast for any age.\u003c/p>\n\u003cfigure id=\"attachment_51842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\" alt=\"Banana Quinoa Pudding. Photo: Catherine McCord\" title=\"Banana Quinoa Pudding. Photo: Catherine McCord\" width=\"500\" height=\"375\" class=\"size-full wp-image-51842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Quinoa Pudding. Photo: Catherine McCord\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Banana Quinoa Pudding\u003c/strong>\u003c/p>\n\u003cp>This light, creamy concoction is a play on a rice pudding, with quinoa -- a grain-like seed rich in protein -- taking the place of rice. Makes a flavorful and filling after-school snack, dessert, or special breakfast treat. Can be served warm or cold.\u003c/p>\n\u003cul>\n\u003cli>Cook Time: 20 minutes\u003c/li>\n\u003cli>Total Time: 1 hours, 20 minutes *(One hour for chilling pudding)\u003c/li>\n\u003cli>Serves: 4-6\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1 cup quinoa\u003c/li>\n\u003cli>1 14 oz can light coconut milk\u003c/li>\n\u003cli>1 cup milk (2 percent fat or higher)\u003c/li>\n\u003cli>2 ripe bananas, mashed\u003c/li>\n\u003cli>3 tablespoons honey\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Place the quinoa in a fine-mesh strainer and rinse with water.\u003c/li>\n\u003cli>Put quinoa, coconut milk and milk in a medium saucepan and bring to a boil.\u003c/li>\n\u003cli>Cover and simmer for 15 minutes.\u003c/li>\n\u003cli>Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.\u003c/li>\n\u003cli>Pour into individual ramekins and chill for at least one hour.*\u003cbr>\n* The pudding can also be served warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kids Turn:\u003c/strong> There's lots of opportunity in this recipe for a child to lend a hand, says McCord. Young children can rinse quinoa in a strainer under running water, shake the coconut milk can (the fat and milk content sometimes separate on the shelf), and peel and mash bananas. Small children can also measure ingredients and pour them into the pot -- and can stir the saucepan while cooking, with adult supervision. Older elementary age children may be comfortable making the whole dish -- with some encouragement and under the watchful eye of a grown up. \"Cooking in the kitchen with your child is an opportunity to talk about where food comes from, what's in it, why it's good for you, and what happens when you add heat, spice, fat, or liquid,\" says McCord. \"It's also a chance to work in concepts like math, science, and geography. And it's fun to taste test together, admire the fruits of your combined labor, and eat them too.\"\u003c/p>\n\n","blocks":[],"excerpt":"The blogger behind the popular family-friendly site weelicious, Catherine McCord, shares advice from her new book on cooking for -- and with -- children in a chat with Sarah Henry.","status":"publish","parent":0,"modified":1355334137,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":965},"headData":{"title":"Catherine McCord Dishes on Cooking with Kids | KQED","description":"The blogger behind the popular family-friendly site weelicious, Catherine McCord, shares advice from her new book on cooking for -- and with -- children in a chat with Sarah Henry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Catherine McCord Dishes on Cooking with Kids","datePublished":"2012-12-03T16:00:18.000Z","dateModified":"2012-12-12T17:42:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51683 http://blogs.kqed.org/bayareabites/?p=51683","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/03/catherine-mccord-dishes-on-cooking-with-kids/","disqusTitle":"Catherine McCord Dishes on Cooking with Kids","path":"/bayareabites/51683/catherine-mccord-dishes-on-cooking-with-kids","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51843\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\" alt=\"Catherine McCord. Photo by Jonathan Gordon\" title=\"Catherine McCord. Photo by Jonathan Gordon\" width=\"300\" class=\"size-full wp-image-51843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catherine McCord. Photo by Jonathan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>New mom Catherine McCord didn't set out to become a food blogger. But after her son was born she had a hard time finding healthy homemade baby food recipes. So she started doing research and recipe testing and began posting her own creations on the web. Fast forward five years and McCord is the voice behind the popular site \u003ca href=\"http://weelicious.com/\">weelicious\u003c/a>, which focuses on family-friendly dishes that are quick and easy to prepare, nutritious, and packed with flavor too.\u003c/p>\n\u003cp>\"Even though I'd been to culinary school, worked in restaurants in New York, and cooked for myself and friends from a young age, when I had my son I wasn't sure where to start,\" says the Institute of Culinary Education graduate who has a crew of in-home taste testers: son Kenya, 5, daughter Chloe, 3, and husband Jon. McCord, who recently taught a \"picky eater\" cooking class for Sur La Table in Palo Alto, plans on returning to the Bay Area in early 2013.\u003c/p>\n\u003cp>McCord's food philosophy is simple: She favors recipes that use just a few wholesome, fresh ingredients and can appeal to a range of ages -- from toddlers to teenagers -- and adults as well. \"As a parent you don't have to be a short-order cook preparing four different meals for four different family members,\" says McCord, 39, who lives in Los Angeles and is the author of the new cookbook \u003cem>\u003ca href=\"http://weeliciousbook.com/about/\">Weelicious: One Family. One Meal.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\" alt=\"weelcious book cover\" title=\"weelcious book cover\" width=\"400\" class=\"aligncenter size-full wp-image-51841\">\u003c/a>\u003c/p>\n\u003cp>McCord, a contributing editor at \u003cem>Parenting\u003c/em> magazine, advises that one of the best ways to raise an adventurous eater is to involve children in all aspects of the meal-making process. Go food shopping with your kids. Farmers' markets are a great place to take young ones to learn about smart food choices, she says, and there are plenty of healthy, free samples to savor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talk with your children, McCord says, about what food you're buying: \"What should we do with this sweet potato? Could we mash it?\" And invite them into the kitchen to help. \"My son loves peeling bananas and pouring frozen fruit and rice milk into the blender to make his own smoothies,\" she says. \u003c/p>\n\u003cp>The former model, actress, and athlete credits her own family background for her healthy attitude towards cooking and eating. She grew up in Louisville, Kentucky, where her mom taught her the importance of eating nourishing food for well being. \"I also learned from my grandparents about gardening, composting, and canning, and these are traditions I'm passing along to my own children,\" says McCord who also contributes to \u003ca href=\"http://www.babble.com/mom/top-100-food-mom-blogs-2011/top-100-food-mom-blog-weelicious/\">Babble\u003c/a>, which named her one of the top 100 food mom blogs of 2011.\u003c/p>\n\u003cp>And there's one more: Eat together as a family. \"I know it's tough with everyone's hectic schedules but if your kids see you eating and enjoying broccoli, then there's a good chance they'll learn to like it too,\" she says. \u003c/p>\n\u003cp>Case in point: McCord recounts a story from a frustrated mother whose daughter wouldn't eat much besides plain noodles with butter -- except for something she calls \"Nana juice\" -- a breakfast drink she makes with her grandmother that includes kale, fruit, and flax. A little girl who hates almost everything drinks raw green smoothies? \"The fact that that drink is her favorite breakfast tells me that kids take their cues about food from their family.\"\u003c/p>\n\u003cp>Catherine McCord shares her Quinoa Pudding recipe families can make together, below. Oh, and just a heads up: This is the sort of dish a toddler may enjoy but, in this writer's experience, it's also a hit with teens and makes a nice change from porridge for breakfast for any age.\u003c/p>\n\u003cfigure id=\"attachment_51842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\" alt=\"Banana Quinoa Pudding. Photo: Catherine McCord\" title=\"Banana Quinoa Pudding. Photo: Catherine McCord\" width=\"500\" height=\"375\" class=\"size-full wp-image-51842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Quinoa Pudding. Photo: Catherine McCord\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Banana Quinoa Pudding\u003c/strong>\u003c/p>\n\u003cp>This light, creamy concoction is a play on a rice pudding, with quinoa -- a grain-like seed rich in protein -- taking the place of rice. Makes a flavorful and filling after-school snack, dessert, or special breakfast treat. Can be served warm or cold.\u003c/p>\n\u003cul>\n\u003cli>Cook Time: 20 minutes\u003c/li>\n\u003cli>Total Time: 1 hours, 20 minutes *(One hour for chilling pudding)\u003c/li>\n\u003cli>Serves: 4-6\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1 cup quinoa\u003c/li>\n\u003cli>1 14 oz can light coconut milk\u003c/li>\n\u003cli>1 cup milk (2 percent fat or higher)\u003c/li>\n\u003cli>2 ripe bananas, mashed\u003c/li>\n\u003cli>3 tablespoons honey\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Place the quinoa in a fine-mesh strainer and rinse with water.\u003c/li>\n\u003cli>Put quinoa, coconut milk and milk in a medium saucepan and bring to a boil.\u003c/li>\n\u003cli>Cover and simmer for 15 minutes.\u003c/li>\n\u003cli>Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.\u003c/li>\n\u003cli>Pour into individual ramekins and chill for at least one hour.*\u003cbr>\n* The pudding can also be served warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kids Turn:\u003c/strong> There's lots of opportunity in this recipe for a child to lend a hand, says McCord. Young children can rinse quinoa in a strainer under running water, shake the coconut milk can (the fat and milk content sometimes separate on the shelf), and peel and mash bananas. Small children can also measure ingredients and pour them into the pot -- and can stir the saucepan while cooking, with adult supervision. Older elementary age children may be comfortable making the whole dish -- with some encouragement and under the watchful eye of a grown up. \"Cooking in the kitchen with your child is an opportunity to talk about where food comes from, what's in it, why it's good for you, and what happens when you add heat, spice, fat, or liquid,\" says McCord. \"It's also a chance to work in concepts like math, science, and geography. And it's fun to taste test together, admire the fruits of your combined labor, and eat them too.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51683/catherine-mccord-dishes-on-cooking-with-kids","authors":["5125"],"categories":["bayareabites_752","bayareabites_588","bayareabites_1865","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_10893","bayareabites_10883","bayareabites_10351","bayareabites_10885","bayareabites_960","bayareabites_1224","bayareabites_4207","bayareabites_10884"],"featImg":"bayareabites_51853","label":"bayareabites"},"bayareabites_40335":{"type":"posts","id":"bayareabites_40335","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40335","score":null,"sort":[1331830843000]},"guestAuthors":[],"slug":"kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day","title":"Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day","publishDate":1331830843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Kale Pesto Quinoa Salad\" title=\"Kale Pesto Quinoa Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40339\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>Green beer and \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shakes\u003c/a> are just a few of the questionable ways to go green this \u003cstrong>St. Patty's Day\u003c/strong>. Here's another option that is festively shamrock-hued yet delicious and easy enough to become a perennial staple: \u003cstrong>Kale Pesto Quinoa\u003c/strong>. That's right my lucky leprechauns, I've taken two of the trendiest, most wildly popular superfoods right now and combined them into one mega-healthy dish. Is your body thanking you in advance for the motherload of vitamins, nutrients, and complete amino acids you're about to give it? I thought so. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\" alt=\"Go Green\" title=\"Go Green\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40336\">\u003c/a>\u003cbr>\n\u003cem>Go Green\u003c/em>\u003c/p>\n\u003cp>A pesto made of basil and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale\u003c/a> gives this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\">quinoa\u003c/a> salad its vibrant color. Handfuls of barely steamed broccoli florets bump up the green quotient (not to mention Vitamin C and cancer fighting properties). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Lacinato (Dino) Kale\" title=\"Lacinato (Dino) Kale\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-40337\">\u003c/a>\u003cbr>\n\u003cem>Lacinato (Dino) Kale\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went with the more tender lacinato kale (aka dino kale) rather than the heartier curly kale you often find at the market, figuring it would be easier to blend into a smooth paste. I had my doubts about kale pesto, but it works. You get all the flavor of the basil, nuts, cheese, and EVOO, with the added nutritional boost of raw kale, without the lockjaw from chewing all of those cruciferous greens). The pesto is versatile too. Eat it as a dip, spread it on a sandwich, spoon it over fish or chicken. \u003c/p>\n\u003cp>Since you're being so responsible and healthy with this dish, you've earned yourself the go-ahead to indulge in other ways. Can I interest you in some Irish beers? (See how great this is working out?) \u003c/p>\n\u003cp>Stouts, red ales, lagers, even cider…here are \u003cstrong>10 Irish brews\u003c/strong> beyond your traditional Guinness that are worth checking out: \u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"http://www.beeradvocate.com/beer/profile/358/927/\">Beamish Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.carlowbrewing.com/beer_detail.php?Pid=23\">O'Hara's Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.porterhousebrewco.com/beers-oyster.php\">Porterhouse Oyster Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.northcoastbrewing.com/beer-38.htm\">North Coast Old No.38 Stout\u003c/a>, California\u003c/li>\n\u003cli>\u003ca href=\"http://www.smithwicks.ie/landing.html\">Smithwick's Irish Ale\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://beeradvocate.com/beer/profile/240/913\">Murphy's Irish Red Beer\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=382d8bc2-7a8f-42f6-a20d-5b0e5d7c93a6\">Samuel Adams Irish Red\u003c/a>, Massachusetts\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevard.com/BoulevardBeers/irish-ale/\">Boulevard Brewing Irish Ale\u003c/a>, Missouri\u003c/li>\n\u003cli>\u003ca href=\"http://www.rogue.com/beers/rogue-irish-lager.php\">Rogue Irish Lager\u003c/a>, Oregon\u003c/li>\n\u003cli>\u003ca href=\"http://usa.magners.com/product.php\">Magners Irish Cider\u003c/a>, Ireland\u003c/li>\n\u003c/ol>\n\u003cp>Admittedly, a hippie dippie quinoa salad isn't the most likely of food pairings for a pint of Irish beer, but it'll give you plenty of room for a few rounds of beer dessert. Cheers! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\" alt=\"Kale Pesto Quinoa\" title=\"Kale Pesto Quinoa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40338\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto Quinoa\u003c/strong>\u003cbr>\nThis healthy yet hearty quinoa salad makes a great side or meal in itself. Fresh basil adds a wonderful herbaceous flavor, while kale and broccoli bring a vitamin-packed punch. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces kale (about 3 cups)\u003cbr>\n2 ounces basil (about 1 cup)\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n1/2 cup toasted walnuts\u003cbr>\n1/4 cup grated parmigiano\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n1 clove garlic\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 cup quinoa, cooked\u003cbr>\n2 cups broccoli florets, steamed\u003cbr>\n1 cup cherry tomatoes\u003cbr>\n2 chicken breasts, grilled and diced\u003cbr>\nSliced almonds to garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMake the pesto: In a food processor, blend together the walnuts until pulverized. Then add the kale, basil, parmigiano, lemon zest and juice, garlic, and salt. Process until combined, stopping to scrape down the sides as needed. With the food processor running, drizzle in the olive oil and whir until evenly combined. \u003c/p>\n\u003cp>Stir in as much pesto as you'd like into the quinoa. (This recipe makes about twice as much pesto as you need for this dish. Reserve the extra pesto in an airtight container or freeze it. Makes a great spread or dip.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mix in the broccoli, tomatoes, and chicken. Garnish with almonds and drizzle of olive oil if you'd like. \u003c/p>\n\n","blocks":[],"excerpt":"A healthy way to go green this St. Patty's Day and 10 Irish Beers to try.","status":"publish","parent":0,"modified":1520882793,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":598},"headData":{"title":"Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day | KQED","description":"A healthy way to go green this St. Patty's Day and 10 Irish Beers to try.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day","datePublished":"2012-03-15T17:00:43.000Z","dateModified":"2018-03-12T19:26:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40335 http://blogs.kqed.org/bayareabites/?p=40335","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/15/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day/","disqusTitle":"Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day","path":"/bayareabites/40335/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Kale Pesto Quinoa Salad\" title=\"Kale Pesto Quinoa Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40339\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>Green beer and \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shakes\u003c/a> are just a few of the questionable ways to go green this \u003cstrong>St. Patty's Day\u003c/strong>. Here's another option that is festively shamrock-hued yet delicious and easy enough to become a perennial staple: \u003cstrong>Kale Pesto Quinoa\u003c/strong>. That's right my lucky leprechauns, I've taken two of the trendiest, most wildly popular superfoods right now and combined them into one mega-healthy dish. Is your body thanking you in advance for the motherload of vitamins, nutrients, and complete amino acids you're about to give it? I thought so. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\" alt=\"Go Green\" title=\"Go Green\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40336\">\u003c/a>\u003cbr>\n\u003cem>Go Green\u003c/em>\u003c/p>\n\u003cp>A pesto made of basil and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale\u003c/a> gives this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\">quinoa\u003c/a> salad its vibrant color. Handfuls of barely steamed broccoli florets bump up the green quotient (not to mention Vitamin C and cancer fighting properties). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Lacinato (Dino) Kale\" title=\"Lacinato (Dino) Kale\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-40337\">\u003c/a>\u003cbr>\n\u003cem>Lacinato (Dino) Kale\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went with the more tender lacinato kale (aka dino kale) rather than the heartier curly kale you often find at the market, figuring it would be easier to blend into a smooth paste. I had my doubts about kale pesto, but it works. You get all the flavor of the basil, nuts, cheese, and EVOO, with the added nutritional boost of raw kale, without the lockjaw from chewing all of those cruciferous greens). The pesto is versatile too. Eat it as a dip, spread it on a sandwich, spoon it over fish or chicken. \u003c/p>\n\u003cp>Since you're being so responsible and healthy with this dish, you've earned yourself the go-ahead to indulge in other ways. Can I interest you in some Irish beers? (See how great this is working out?) \u003c/p>\n\u003cp>Stouts, red ales, lagers, even cider…here are \u003cstrong>10 Irish brews\u003c/strong> beyond your traditional Guinness that are worth checking out: \u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"http://www.beeradvocate.com/beer/profile/358/927/\">Beamish Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.carlowbrewing.com/beer_detail.php?Pid=23\">O'Hara's Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.porterhousebrewco.com/beers-oyster.php\">Porterhouse Oyster Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.northcoastbrewing.com/beer-38.htm\">North Coast Old No.38 Stout\u003c/a>, California\u003c/li>\n\u003cli>\u003ca href=\"http://www.smithwicks.ie/landing.html\">Smithwick's Irish Ale\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://beeradvocate.com/beer/profile/240/913\">Murphy's Irish Red Beer\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=382d8bc2-7a8f-42f6-a20d-5b0e5d7c93a6\">Samuel Adams Irish Red\u003c/a>, Massachusetts\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevard.com/BoulevardBeers/irish-ale/\">Boulevard Brewing Irish Ale\u003c/a>, Missouri\u003c/li>\n\u003cli>\u003ca href=\"http://www.rogue.com/beers/rogue-irish-lager.php\">Rogue Irish Lager\u003c/a>, Oregon\u003c/li>\n\u003cli>\u003ca href=\"http://usa.magners.com/product.php\">Magners Irish Cider\u003c/a>, Ireland\u003c/li>\n\u003c/ol>\n\u003cp>Admittedly, a hippie dippie quinoa salad isn't the most likely of food pairings for a pint of Irish beer, but it'll give you plenty of room for a few rounds of beer dessert. Cheers! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\" alt=\"Kale Pesto Quinoa\" title=\"Kale Pesto Quinoa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40338\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto Quinoa\u003c/strong>\u003cbr>\nThis healthy yet hearty quinoa salad makes a great side or meal in itself. Fresh basil adds a wonderful herbaceous flavor, while kale and broccoli bring a vitamin-packed punch. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces kale (about 3 cups)\u003cbr>\n2 ounces basil (about 1 cup)\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n1/2 cup toasted walnuts\u003cbr>\n1/4 cup grated parmigiano\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n1 clove garlic\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 cup quinoa, cooked\u003cbr>\n2 cups broccoli florets, steamed\u003cbr>\n1 cup cherry tomatoes\u003cbr>\n2 chicken breasts, grilled and diced\u003cbr>\nSliced almonds to garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMake the pesto: In a food processor, blend together the walnuts until pulverized. Then add the kale, basil, parmigiano, lemon zest and juice, garlic, and salt. Process until combined, stopping to scrape down the sides as needed. With the food processor running, drizzle in the olive oil and whir until evenly combined. \u003c/p>\n\u003cp>Stir in as much pesto as you'd like into the quinoa. (This recipe makes about twice as much pesto as you need for this dish. Reserve the extra pesto in an airtight container or freeze it. Makes a great spread or dip.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mix in the broccoli, tomatoes, and chicken. Garnish with almonds and drizzle of olive oil if you'd like. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40335/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day","authors":["5037"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_10226","bayareabites_16078","bayareabites_3050","bayareabites_8987","bayareabites_4207","bayareabites_123"],"featImg":"bayareabites_40339","label":"bayareabites"},"bayareabites_28789":{"type":"posts","id":"bayareabites_28789","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28789","score":null,"sort":[1307883628000]},"guestAuthors":[],"slug":"what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad","title":"What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad","publishDate":1307883628,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I came late to the quinoa love-fest. Technically, this high-protein, high-fiber, gluten-free superfood from the Andes is not a grain, although it acts like one in the kitchen. When I was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC farm and garden apprentice\u003c/a>, we made a lot of quinoa pancakes (not bad) and quinoa tabbouleh (surprisingly good). But too many times, I've had it served plain as plain and here, I must tell you: Quinoa, You're No Rice. Sad to say, you're not even couscous. To me, unadorned quinoa tastes like it came out the wrong end of the flavor-extraction machine, pleasantly fluffy but free of taste.\u003c/p>\n\u003cp>So, the trick with quinoa is to treat it like tofu: as a nice, neutral backdrop just aching to become a Jackson Pollack. In other words, throw a lot of big, bright stuff at it, and you'll get something worth eating. Unlike, say, pasta, which gets exponentially tastier the more cheese, sausage, and cream you toss into it, quinoa's best partners are stubbornly healthy.\u003c/p>\n\u003cp>Which brings us to that staple of Bay Area life, the potluck. And especially, the potluck with the vegan/vegetarians, half of whom have recently gone gluten-free. I've already given out my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato-salad tips\u003c/a>, which could be adapted to use a vegan egg-free mayonnaise like \u003ca href=\"http://www.nasoya.com/products/original-nayonaise/original.html?utm_source=google&utm_medium=cpc&utm_term=nayonaise&utm_campaign=nasoya+-+brand&utm_content=s0WDHg4OW%7Cpcrid%7C7480872171\">Nayonaise\u003c/a>, or the tofu version in Mollie Katzen's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B003LAAA88/kqedorg-20\">Still Life with Menu.\u003c/a>\u003c/p>\n\u003cp>The tininess and cool purplish color of cooked adzuki beans work well with the colors and general small scale of everything in this salad, but you could, if pressed, use another small bean from your Mason-jar arsenal. If at all possible, soak and cook the beans yourself; canned beans are really too mushy to make a decent showing in any salad. \u003c/p>\n\u003cp>But who am I kidding? You're already looking at those half-dozen cans of organic black beans in your pantry and thinking, \"Burn through gas and raise my blood pressure angling for a parking spot at Berkeley Bowl just to get a half cup of some weird bitty bean? Not a chance!\" Okay, sister, I hear you. But at least drain and rinse those beans really, really well to get all the slimy can-muck off. (And by the way, if you've ever had a moon cake stuffed with red-bean paste, you've had adzuki beans; in Asia, where this bean originated, its nutty-sweet flavor is highly prized for use in desserts and other sweets.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This recipe is a mash-up of inspiration from two different recipes, \u003cstrong> Tangerine Quinoa Pilaf\u003c/strong> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/21/sunset-cookbook-review/\">The Sunset Cookbook\u003c/a> and \u003cstrong>Curried Couscous Salad\u003c/strong> in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609602195/kqedorg-20\">The Barefoot Contessa Cookbook\u003c/a>. A small amount of beans and quinoa turns into a satisfyingly generous (and protein-rich) amount of salad, and it can easily be made a day or two in advance. If your favorite farmers' market vendor has carrots in groovy colors like purple and burgundy, by all means buy them instead of the usual orange ones. You'll lose a lot of the color if you peel, so just wash well and dice. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Quinoa-Adzuki Bean Salad \u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>This is a perfect addition to a potluck or picnic, as it can be made in advance, keeps well, and can be eaten by just about anyone. \u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28804 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 minutes, plus 1 hour soak time for the beans\u003cspan class=\"value-title\" title=\"PT1H15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 minutes\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup adzuki beans, soaked in hot water to cover for 1 hour\u003c/li>\n\u003cli class=\"ingredient\">1 cup quinoa, rinsed\u003c/li>\n\u003cli class=\"ingredient\">1 1/4 cup water\u003c/li>\n\u003cli class=\"ingredient\">generous pinch of salt\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 tangerine (or orange)\u003c/li>\n\u003cli class=\"ingredient\">1 tsp curry powder or garam masala\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup extra-virgin olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 tsp apple cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp raisins, currants, or dried cranberries\u003c/li>\n\u003cli class=\"ingredient\">2 carrots, peeled and diced\u003c/li>\n\u003cli class=\"ingredient\">2 scallions, minced\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp minced parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup lightly toasted almonds (sliced or slivered) or pine nuts\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium saucepan, cover adzuki beans with several inches of water and bring to a simmer. Cook over medium-low heat until tender, about 30-45 minutes. Remove from heat, drain, and set aside. (Beans can be cooked a day ahead.)\u003c/li>\n\u003cli>While beans are cooking, bring water, half the tangerine juice, and salt to a boil in a medium saucepan. Add quinoa. Cover the pan and reduce heat to low. Simmer gently until quinoa is cooked through, about 20 minutes.\u003c/li>\n\u003cli>Fluff up the quinoa with a fork. Scoop it into a large bowl. In a small bowl, whisk together vinegar, remaining tangerine juice, curry powder, olive oil and salt to taste. Drizzle over quinoa, tossing gently. Add adzuki beans, tangerine zest, raisins, carrots, scallions, and parsley. Taste for seasoning\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"Tired of taking hummus n' carrots to every vegan potluck? Feel the quinoa love instead with this vegan, gluten-free, extra-tasty quinoa-adzuki bean salad. ","status":"publish","parent":0,"modified":1307853229,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":801},"headData":{"title":"What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad | KQED","description":"Tired of taking hummus n' carrots to every vegan potluck? Feel the quinoa love instead with this vegan, gluten-free, extra-tasty quinoa-adzuki bean salad. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad","datePublished":"2011-06-12T13:00:28.000Z","dateModified":"2011-06-12T04:33:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"28789 http://blogs.kqed.org/bayareabites/?p=28789","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/","disqusTitle":"What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad","path":"/bayareabites/28789/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I came late to the quinoa love-fest. Technically, this high-protein, high-fiber, gluten-free superfood from the Andes is not a grain, although it acts like one in the kitchen. When I was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC farm and garden apprentice\u003c/a>, we made a lot of quinoa pancakes (not bad) and quinoa tabbouleh (surprisingly good). But too many times, I've had it served plain as plain and here, I must tell you: Quinoa, You're No Rice. Sad to say, you're not even couscous. To me, unadorned quinoa tastes like it came out the wrong end of the flavor-extraction machine, pleasantly fluffy but free of taste.\u003c/p>\n\u003cp>So, the trick with quinoa is to treat it like tofu: as a nice, neutral backdrop just aching to become a Jackson Pollack. In other words, throw a lot of big, bright stuff at it, and you'll get something worth eating. Unlike, say, pasta, which gets exponentially tastier the more cheese, sausage, and cream you toss into it, quinoa's best partners are stubbornly healthy.\u003c/p>\n\u003cp>Which brings us to that staple of Bay Area life, the potluck. And especially, the potluck with the vegan/vegetarians, half of whom have recently gone gluten-free. I've already given out my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato-salad tips\u003c/a>, which could be adapted to use a vegan egg-free mayonnaise like \u003ca href=\"http://www.nasoya.com/products/original-nayonaise/original.html?utm_source=google&utm_medium=cpc&utm_term=nayonaise&utm_campaign=nasoya+-+brand&utm_content=s0WDHg4OW%7Cpcrid%7C7480872171\">Nayonaise\u003c/a>, or the tofu version in Mollie Katzen's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B003LAAA88/kqedorg-20\">Still Life with Menu.\u003c/a>\u003c/p>\n\u003cp>The tininess and cool purplish color of cooked adzuki beans work well with the colors and general small scale of everything in this salad, but you could, if pressed, use another small bean from your Mason-jar arsenal. If at all possible, soak and cook the beans yourself; canned beans are really too mushy to make a decent showing in any salad. \u003c/p>\n\u003cp>But who am I kidding? You're already looking at those half-dozen cans of organic black beans in your pantry and thinking, \"Burn through gas and raise my blood pressure angling for a parking spot at Berkeley Bowl just to get a half cup of some weird bitty bean? Not a chance!\" Okay, sister, I hear you. But at least drain and rinse those beans really, really well to get all the slimy can-muck off. (And by the way, if you've ever had a moon cake stuffed with red-bean paste, you've had adzuki beans; in Asia, where this bean originated, its nutty-sweet flavor is highly prized for use in desserts and other sweets.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This recipe is a mash-up of inspiration from two different recipes, \u003cstrong> Tangerine Quinoa Pilaf\u003c/strong> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/21/sunset-cookbook-review/\">The Sunset Cookbook\u003c/a> and \u003cstrong>Curried Couscous Salad\u003c/strong> in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609602195/kqedorg-20\">The Barefoot Contessa Cookbook\u003c/a>. A small amount of beans and quinoa turns into a satisfyingly generous (and protein-rich) amount of salad, and it can easily be made a day or two in advance. If your favorite farmers' market vendor has carrots in groovy colors like purple and burgundy, by all means buy them instead of the usual orange ones. You'll lose a lot of the color if you peel, so just wash well and dice. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Quinoa-Adzuki Bean Salad \u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>This is a perfect addition to a potluck or picnic, as it can be made in advance, keeps well, and can be eaten by just about anyone. \u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28804 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 minutes, plus 1 hour soak time for the beans\u003cspan class=\"value-title\" title=\"PT1H15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 minutes\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup adzuki beans, soaked in hot water to cover for 1 hour\u003c/li>\n\u003cli class=\"ingredient\">1 cup quinoa, rinsed\u003c/li>\n\u003cli class=\"ingredient\">1 1/4 cup water\u003c/li>\n\u003cli class=\"ingredient\">generous pinch of salt\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 tangerine (or orange)\u003c/li>\n\u003cli class=\"ingredient\">1 tsp curry powder or garam masala\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup extra-virgin olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 tsp apple cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp raisins, currants, or dried cranberries\u003c/li>\n\u003cli class=\"ingredient\">2 carrots, peeled and diced\u003c/li>\n\u003cli class=\"ingredient\">2 scallions, minced\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp minced parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup lightly toasted almonds (sliced or slivered) or pine nuts\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium saucepan, cover adzuki beans with several inches of water and bring to a simmer. Cook over medium-low heat until tender, about 30-45 minutes. Remove from heat, drain, and set aside. (Beans can be cooked a day ahead.)\u003c/li>\n\u003cli>While beans are cooking, bring water, half the tangerine juice, and salt to a boil in a medium saucepan. Add quinoa. Cover the pan and reduce heat to low. Simmer gently until quinoa is cooked through, about 20 minutes.\u003c/li>\n\u003cli>Fluff up the quinoa with a fork. Scoop it into a large bowl. In a small bowl, whisk together vinegar, remaining tangerine juice, curry powder, olive oil and salt to taste. Drizzle over quinoa, tossing gently. Add adzuki beans, tangerine zest, raisins, carrots, scallions, and parsley. Taste for seasoning\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28789/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_9399","bayareabites_138","bayareabites_9330","bayareabites_4207","bayareabites_1815","bayareabites_1871","bayareabites_108"],"label":"bayareabites"},"bayareabites_21703":{"type":"posts","id":"bayareabites_21703","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21703","score":null,"sort":[1295976572000]},"guestAuthors":[],"slug":"alternative-grains-millet-and-quinoa-recipes","title":"Alternative Grains: Millet and Quinoa Recipes","publishDate":1295976572,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Millet and quinoa are two alternatives to rice and wheat. They taste great and cook up easy in a rice cooker. Recipes for Nutty Millet and Curried Quinoa Salad. ","status":"publish","parent":0,"modified":1297362806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":830},"headData":{"title":"Alternative Grains: Millet and Quinoa Recipes | KQED","description":"Millet and quinoa are two alternatives to rice and wheat. They taste great and cook up easy in a rice cooker. Recipes for Nutty Millet and Curried Quinoa Salad. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Alternative Grains: Millet and Quinoa Recipes","datePublished":"2011-01-25T17:29:32.000Z","dateModified":"2011-02-10T18:33:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21703 http://blogs.kqed.org/bayareabites/?p=21703","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/25/alternative-grains-millet-and-quinoa-recipes/","disqusTitle":"Alternative Grains: Millet and Quinoa Recipes","path":"/bayareabites/21703/alternative-grains-millet-and-quinoa-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21703/alternative-grains-millet-and-quinoa-recipes","authors":["5120"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_477","bayareabites_138","bayareabites_4051","bayareabites_750","bayareabites_8860","bayareabites_449","bayareabites_8862","bayareabites_8861","bayareabites_4207","bayareabites_1815","bayareabites_245"],"label":"bayareabites"},"bayareabites_14225":{"type":"posts","id":"bayareabites_14225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14225","score":null,"sort":[1276261225000]},"guestAuthors":[],"slug":"quinoa-its-an-ancient-grain","title":"Quinoa: It's An Ancient Grain","publishDate":1276261225,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Quinoa.jpg\" alt=\"Raw Quinoa\" title=\"Raw Quinoa\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14226\">The other week, when visiting some old friends at their home in \u003ca href=\"http://www.newser.com/story/91759/glee-star-takes-on-the-iphone-4.html\">Redwood City\u003c/a> to dine on \u003ca href=\"http://en.wikipedia.org/wiki/Sous-vide\">sous vide\u003c/a> leg of lamb, I was somewhat surprised/amused that the lady of the house had chosen to serve a salad of quinoa as an accompaniment.\u003c/p>\n\u003cp>\"\u003cem>Quinoa\u003c/em>, eh?\" I said to the man of the house. He shot me a little look that said, \"Oh crap, you're not going to bring \u003cem>that\u003c/em> up again, are you?\"\u003c/p>\n\u003cp>Well, yes, I am. I'm even writing a little blog post about it.\u003c/p>\n\u003cp>So there.\u003c/p>\n\u003cp>When we were in college, this friend of mine and I were out at some sort of social gathering where eating occurred. There was a woman present from his \u003ca href=\"http://www.wac.ucla.edu/\">World Arts and Cultures\u003c/a> department whom he was trying to impress. I remember her as very attractive in a Berkeley/unwashed/sandal-wearing/patchouli-smelling sort of way. In other words, just up my friend's alley (at the time), so to speak.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\u003c/p>\n\u003cp>\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\u003c/p>\n\u003cp>Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?\u003c/p>\n\u003cp>Whatever this girl was thinking, she was relatively unmoved by my friend's covert attempts at wooing, which means (in my book) that she couldn't have been very interesting (or smart) to begin with. No matter how many yards of Third World fabric she had on.\u003c/p>\n\u003cp>And I can't say that I'm sorry, since I'm rather fond of the woman he ended up marrying. I mean, she \u003cem>knows\u003c/em> about the quinoa pitch and serves it up as a loving, quiet joke.\u003c/p>\n\u003cp>Like sous vide lamb and quinoa salad, my friend and his wife are an excellent, interesting pairing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Quinoa-Salad.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14227\">\u003c/p>\n\u003cp>\u003cstrong>Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>I've chosen to go, if not Third World, then New World with this one. Quinoa, tomatoes, and corn* (or, as 1/8th of my ancestors call it, \u003ca href=\"http://www.youtube.com/watch?v=cuOlD0JZhM4\">maize\u003c/a>), just like my friends did.\u003c/p>\n\u003cp>Quinoa, if you didn't know by now, is an ancient grain-- it's been cultivated in the Andes for at least 5,000 years. Though the locals regarded it as sacred, I think it may be a stretch to call it, as some do, \"The gold of the Inkas.\" I somehow doubt Pizarro would have been satisfied had the captured emperor \u003ca href=\"http://en.wikipedia.org/wiki/Atahualpa\">Atahualpa\u003c/a> offered him a roomful of quinoa as his ransom instead of actual gold.\u003c/p>\n\u003cp>Of course, Pizarro wasn't exactly satisfied with a roomful of real gold either, since he eventually had the poor emperor strangled.\u003c/p>\n\u003cp>A roomful of quinoa would have been a hell of a lot cheaper, if you ask me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Corn-in-husk.jpg\" alt=\"Corn in husk\" title=\"Corn in husk\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-14228\">\u003c/p>\n\u003cp>The addition of corn is an inspired touch, given the fact that the Spanish so scorned quinoa as \"food for Indians\" and detested its sacredness that they banned the cultivation of the grain, forcing the conquered people to grow corn in its place.\u003c/p>\n\u003cp>Apart from the added sweetness, corn adds a delicious touch of cultural tension.\u003c/p>\n\u003cp>Besides, it's fun to play with corn silk. Think: Farrah Fawcett hair.\u003c/p>\n\u003cp>\u003cstrong>Serves six.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the salad:\u003c/strong>\u003c/p>\n\u003cp>1 cup quinoa\u003c/p>\n\u003cp>2 cups cold water\u003c/p>\n\u003cp>2 ears of sweet yellow corn (about 2 cups)\u003c/p>\n\u003cp>A tablespoon of oil to coat the corn\u003c/p>\n\u003cp>1 cup diced (or simply cut in half) cherry tomatoes\u003c/p>\n\u003cp>1 cup diced squash (I chose a darling little green type the name of which I have forgotten. It adds a bit of color and is, of course, New World)\u003c/p>\n\u003cp>As much goat cheese as you like, which is entirely optional, since goats were introduced to the New World by the Spanish.\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup extra virgin olive oil (Virgins, though it has been argued, were not introduced by the Spaniards, so they're okay to use.)\u003c/p>\n\u003cp>1/4 cup white wine or champagne vinegar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>As much freshly ground pepper as you like\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse quinoa in cold, running water. Drain. It is best to use a mesh strainer for this exercise, otherwise you likely wash most of the grain down the sink.\u003c/p>\n\u003cp>2. In a medium pot, place quinoa and two cups of cold water. Bring to a boil, then cover pot and lower heat to a simmer. This takes about 15 minutes. Remove cover and fluff quinoa with a fork. Let cool.\u003c/p>\n\u003cp>3. Rub corn with oil (you can use corn oil, for all it matters, but I used olive oil), put the ears in some sort of roasting vessel like a cast iron pan or what-have-you, and place vessel in a 400°F oven to roast, turning occasionally to brown. This takes about 15 minutes, so you might as well be doing this while your quinoa is cooking. You do read through a recipe before executing it, don't you? Good. I thought so. The corn is finished when the kernels are turgid with juice. Remove corn from oven, let cool enough to handle, then cut from cob. Set aside.\u003c/p>\n\u003cp>4. When quinoa and corn are cool, add them to a large bowl. To these two culturally conflicting grains add the diced tomato and squash. Toss gently with a large spoon.\u003c/p>\n\u003cp>5. To make the vinaigrette, place all vinaigrette ingredients into a mason jar, apply the lid tightly and shake it vigorously until the oil and vinegar have emulsified. Pour dressing over the quinoa salad and toss again gently.\u003c/p>\n\u003cp>6. Transfer your salad to the serving dish of your choosing-- hopefully some sort of Pre-Columbian pottery vessel-- and sprinkle with the purely-optional cheese. Serve with lamb to your only-slightly-annoyed husband.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* You might notice the presence of red onion in this photograph. It was merely an experiment in flavor. It added an unnecessary sharpness to the salad which I have since omitted.\u003c/p>\n\n","blocks":[],"excerpt":"He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\r\n\r\n\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\r\n\r\nFrankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?","status":"publish","parent":0,"modified":1276263652,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":1043},"headData":{"title":"Quinoa: It's An Ancient Grain | KQED","description":"He sat next to her on a long bench. He complimented her outfit, saying something to the tune of "I really like your skirt. It's so... Third World." When this failed to win her over, he stepped things up by making a comment about the food on her plate:\r\n\r\n"Ahhh, keen-waaaah," he said with deliberate flair. "That's an ancient grain, you know."\r\n\r\nFrankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he really that interested in my diet?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Quinoa: It's An Ancient Grain","datePublished":"2010-06-11T13:00:25.000Z","dateModified":"2010-06-11T13:40:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14225 http://blogs.kqed.org/bayareabites/?p=14225","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/","disqusTitle":"Quinoa: It's An Ancient Grain","path":"/bayareabites/14225/quinoa-its-an-ancient-grain","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Quinoa.jpg\" alt=\"Raw Quinoa\" title=\"Raw Quinoa\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14226\">The other week, when visiting some old friends at their home in \u003ca href=\"http://www.newser.com/story/91759/glee-star-takes-on-the-iphone-4.html\">Redwood City\u003c/a> to dine on \u003ca href=\"http://en.wikipedia.org/wiki/Sous-vide\">sous vide\u003c/a> leg of lamb, I was somewhat surprised/amused that the lady of the house had chosen to serve a salad of quinoa as an accompaniment.\u003c/p>\n\u003cp>\"\u003cem>Quinoa\u003c/em>, eh?\" I said to the man of the house. He shot me a little look that said, \"Oh crap, you're not going to bring \u003cem>that\u003c/em> up again, are you?\"\u003c/p>\n\u003cp>Well, yes, I am. I'm even writing a little blog post about it.\u003c/p>\n\u003cp>So there.\u003c/p>\n\u003cp>When we were in college, this friend of mine and I were out at some sort of social gathering where eating occurred. There was a woman present from his \u003ca href=\"http://www.wac.ucla.edu/\">World Arts and Cultures\u003c/a> department whom he was trying to impress. I remember her as very attractive in a Berkeley/unwashed/sandal-wearing/patchouli-smelling sort of way. In other words, just up my friend's alley (at the time), so to speak.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\u003c/p>\n\u003cp>\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\u003c/p>\n\u003cp>Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?\u003c/p>\n\u003cp>Whatever this girl was thinking, she was relatively unmoved by my friend's covert attempts at wooing, which means (in my book) that she couldn't have been very interesting (or smart) to begin with. No matter how many yards of Third World fabric she had on.\u003c/p>\n\u003cp>And I can't say that I'm sorry, since I'm rather fond of the woman he ended up marrying. I mean, she \u003cem>knows\u003c/em> about the quinoa pitch and serves it up as a loving, quiet joke.\u003c/p>\n\u003cp>Like sous vide lamb and quinoa salad, my friend and his wife are an excellent, interesting pairing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Quinoa-Salad.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14227\">\u003c/p>\n\u003cp>\u003cstrong>Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>I've chosen to go, if not Third World, then New World with this one. Quinoa, tomatoes, and corn* (or, as 1/8th of my ancestors call it, \u003ca href=\"http://www.youtube.com/watch?v=cuOlD0JZhM4\">maize\u003c/a>), just like my friends did.\u003c/p>\n\u003cp>Quinoa, if you didn't know by now, is an ancient grain-- it's been cultivated in the Andes for at least 5,000 years. Though the locals regarded it as sacred, I think it may be a stretch to call it, as some do, \"The gold of the Inkas.\" I somehow doubt Pizarro would have been satisfied had the captured emperor \u003ca href=\"http://en.wikipedia.org/wiki/Atahualpa\">Atahualpa\u003c/a> offered him a roomful of quinoa as his ransom instead of actual gold.\u003c/p>\n\u003cp>Of course, Pizarro wasn't exactly satisfied with a roomful of real gold either, since he eventually had the poor emperor strangled.\u003c/p>\n\u003cp>A roomful of quinoa would have been a hell of a lot cheaper, if you ask me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Corn-in-husk.jpg\" alt=\"Corn in husk\" title=\"Corn in husk\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-14228\">\u003c/p>\n\u003cp>The addition of corn is an inspired touch, given the fact that the Spanish so scorned quinoa as \"food for Indians\" and detested its sacredness that they banned the cultivation of the grain, forcing the conquered people to grow corn in its place.\u003c/p>\n\u003cp>Apart from the added sweetness, corn adds a delicious touch of cultural tension.\u003c/p>\n\u003cp>Besides, it's fun to play with corn silk. Think: Farrah Fawcett hair.\u003c/p>\n\u003cp>\u003cstrong>Serves six.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the salad:\u003c/strong>\u003c/p>\n\u003cp>1 cup quinoa\u003c/p>\n\u003cp>2 cups cold water\u003c/p>\n\u003cp>2 ears of sweet yellow corn (about 2 cups)\u003c/p>\n\u003cp>A tablespoon of oil to coat the corn\u003c/p>\n\u003cp>1 cup diced (or simply cut in half) cherry tomatoes\u003c/p>\n\u003cp>1 cup diced squash (I chose a darling little green type the name of which I have forgotten. It adds a bit of color and is, of course, New World)\u003c/p>\n\u003cp>As much goat cheese as you like, which is entirely optional, since goats were introduced to the New World by the Spanish.\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup extra virgin olive oil (Virgins, though it has been argued, were not introduced by the Spaniards, so they're okay to use.)\u003c/p>\n\u003cp>1/4 cup white wine or champagne vinegar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>As much freshly ground pepper as you like\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse quinoa in cold, running water. Drain. It is best to use a mesh strainer for this exercise, otherwise you likely wash most of the grain down the sink.\u003c/p>\n\u003cp>2. In a medium pot, place quinoa and two cups of cold water. Bring to a boil, then cover pot and lower heat to a simmer. This takes about 15 minutes. Remove cover and fluff quinoa with a fork. Let cool.\u003c/p>\n\u003cp>3. Rub corn with oil (you can use corn oil, for all it matters, but I used olive oil), put the ears in some sort of roasting vessel like a cast iron pan or what-have-you, and place vessel in a 400°F oven to roast, turning occasionally to brown. This takes about 15 minutes, so you might as well be doing this while your quinoa is cooking. You do read through a recipe before executing it, don't you? Good. I thought so. The corn is finished when the kernels are turgid with juice. Remove corn from oven, let cool enough to handle, then cut from cob. Set aside.\u003c/p>\n\u003cp>4. When quinoa and corn are cool, add them to a large bowl. To these two culturally conflicting grains add the diced tomato and squash. Toss gently with a large spoon.\u003c/p>\n\u003cp>5. To make the vinaigrette, place all vinaigrette ingredients into a mason jar, apply the lid tightly and shake it vigorously until the oil and vinegar have emulsified. Pour dressing over the quinoa salad and toss again gently.\u003c/p>\n\u003cp>6. Transfer your salad to the serving dish of your choosing-- hopefully some sort of Pre-Columbian pottery vessel-- and sprinkle with the purely-optional cheese. Serve with lamb to your only-slightly-annoyed husband.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* You might notice the presence of red onion in this photograph. It was merely an experiment in flavor. It added an unnecessary sharpness to the salad which I have since omitted.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14225/quinoa-its-an-ancient-grain","authors":["5017"],"categories":["bayareabites_2090","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_4209","bayareabites_515","bayareabites_4051","bayareabites_4210","bayareabites_4207","bayareabites_1049","bayareabites_245"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. 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