Quinoa, pronounced KEEN-wah, is one of nature’s superfoods — a tiny, nutty-tasting, gluten-free grain that delivers healthy doses of protein and fiber. It is also one of the few plant foods that is a complete protein, meaning that it provides the body with all 9 essential amino acids, similar to milk. Quinoa contains more protein than any other grain with an average of 16.2 percent, compared with 7.5 percent for rice or 14 percent for wheat. Quinoa was domesticated in the Andean region of Ecuador, Bolivia, Colombia and Peru more than 3,000 years ago and was one of the three staple foods of the Inca civilization, along with corn and potatoes.  Although called a “supergrain”, quinoa is actually a seed and is in the same family as spinach, beets and chard.

At Harrison’s, we have created several recipes for quinoa like Indian Spice Quinoa and Quinoa Risotto.  We are currently serving this recipe on our lunch and dinner menu and it seems the most popular yet.

RECIPE – Serves 10-12 

Step 1 – Begin with the Quinoa
Cook the quinoa like rice – combine in a pot on the stove over medium-high heat then reduce and simmer for about 15 minutes or until all liquid is absorbed. When cooked, transfer quinoa to a bowl and let cool slightly.

4 cups               Quinoa – pre-rinsed
8 cups               Water

Step 2 – Prepare other ingredients while the quinoa cooks

Grilled vegetables:
Preheat the grill. Brush the vegetables with the olive oil and sprinkle with salt and pepper. Cook on all sides until just cooked through, about 5 minutes.  Chop cooked vegetables into 1/2″ pieces.

1 large              Red Pepper – halved and seeded
1 large              Green Pepper – halved and seeded
1 small              Zucchini – 1/4″ slices
1 small              Yellow Squash – 1/4″ slices
1 bunch             Asparagus spears – trimmed
Olive Oil & Salt and Pepper

Fresh basil vinaigrette:
Combine all ingredients and hand whisk or use a food processer or blender.

1 cup                Olive oil
¼ cup               Rice wine vinegar
2 Tbsp.             Packed, fresh basil leaves – roughly chopped (about 6 leaves)
1 Tbsp.             Sugar
Salt and Pepper to taste

Step 3 – Flavor the Quinoa
Add the following ingredients to quinoa and stir to combine.

½ cup               Kalamata Olives – chopped
½ cup               Feta Cheese – crumbled
2 Tbsp.             Packed, fresh basil leaves – roughly chopped (about 6 leaves)
Salt (½ Tsp.) & Pepper (1/4 Tsp.) to taste

Step 4 – Combine and finish
Place warm quinoa on platter (you can lightly microwave if it has cooled too much). Layer warm grilled veggies on top of quinoa. Drizzle half of vinaigrette over quinoa and serve warm with the rest of the vinaigrette on side — as a healthy side dish or salad.  Enjoy!

By Chef Harrison Schailey
Harrison’s Wine Grill & Catering, 1221 East College Ave, State College, PA  16801
814-237-4422
menus online @ www.HarrisonsMenu.com