Keenwhat? That’s how I felt the first time I was introduced to quinoa (pronounced keenwah).  It took me a while to know how to pronounce it and even longer to be willing to try it in my own kitchen. I’ve seen it on various salad bars and sitting next to couscous, rice and pasta, it never looked very good. But, it must be good. I am hearing about it over and over and, perhaps, in my own kitchen, we can get properly acquainted.

This is my year to do things I haven’t done in the kitchen before. I’ve already started by successfully cooking with old fashioned cast iron.  I want to learn more about artisan chocolate and how to use alternative flours,  and I want be comfortable making puff pastry, tarts and souffles. But, only because I really like those things, not because they sound “culinary.”  For today, it’s quinoa.  And, not a moment too soon.

Quinoa is packed with goodness. First the texture:  crunchy, chewy, satisfying.  Second the taste:  nutty and earthy, adaptable to sweet or savory.   Third, the nutrition:  a complete protein, meaning quinoa includes all nine essential amino acids, especially high in lysine, essential for growth and  tissue repair. And, a bonus for D.C,  it is helpful with migraine headaches.

And, lastly: the fascinating history of a food that has been . Thought to be sacred by the Incas who have eating this for over 5000 years,  quinoa has been referred to as chisaya mama or mother of all grains.  But, quinoa is not a grain and is related to the spinach, chard, and beets family. Who knew?   But, it cooks like a grain, and can easily replace rice or barley in a savory dish, or be served as hot breakfast cereal. 

Typical of my creative chaos in the kitchen, I  didn’t  measure or seek out any preparation directions.  I didn’t know you should soak quinoa for 15 to 30 minutes to loosen the soapy saponin which gives quinoa a bitter taste. I did give it a good rinse and that seemed to work.

By the time the quinoa was cooked, I had bread in the oven and on a whim, thought “crispy pancake, butternut squash.” Just like that. So many of my dishes are created like this  “as a side thought ” while I’m doing something else. There are days I start to make one thing in my kitchen, and 3 hours later I have six different dishes. Most of it I taste and give away. I’m more in love with the process of improvisational cooking. I can’t wait to see how something is going to turn out.

It’s very cold outside and I’m holding onto joy of  wintry vegetables that are comforting. A few days ago I bought the smallest butternut squash, with plans for a nice soup for lunch. But now I’m envisioning it roasted, and layered with red caramelized onion atop a crunchy, savory quinoa pancake.  A recipe was forming in my head.

Chop, chop, slice, slice, I took my baby butternut squash and sliced it across, leaving skin on and taking out seeds. And, I was on my way.  The pancake exceeded my expectations, and, the taste and combination of textures was delicious. It’s the kind of crunchy, crispy salty, mouthful of flavor and interest that will make me want to eat this again and again.  

How do you eat your quinoa? What new food or cooking method do you want to tackle this year?

Recipe  (serves 3)

Pre-heat oven to 450

Preheat baking stone

1 cup quinoa, yields 3 cups cooked

1 small butternut squash

1 medium red onion

1 t fresh thyme (or  1 T chopped parsley)

3 T grated pecorino romano

1 T olive oil

Sea Salt, Pepper

Step 1: Soak quinoa in water 15 minutes, rinse well

Step 2: Slice butternut squash in half inch pieces with skin on, discarding seeds

Step 3: Slice red onion

Step 4: Chop herb

Quinoa should be ready to cook. Put in pot with 2 cups water, salt, bring to boil, lower heat, cover, simmer for 15-18 minutes. This will yield 3 servings or 3 pancakes.

Arrange butternut squash and onion on roasting sheet. Roast squash and onion, not overlapping . You can put them on same or different sheet. Brush LIGHTLY with olive oil 6 minutes per side. Onion should be caramelized. (I roasted my squash on a baking stone).

Once quinoa is cooked, fluff, mix in pecorino, herbs, and season to taste. Flatten into three discs on parchment paper placed on baking stone or cast iron griddle. Place in lower part of oven, bake for 8-10 minutes, turning once browned. It easily falls apart, so I put a dish over it and used two pot holders with a covered dish  to flip.

Assemble by alternating onion and squash on top of quinoa pancake.

Nutrition for Quinoa

Nutrition for Butternut Squash

Nutrition Values per serving:  (3 servings per recipe)

Calories: 291
Carbs: 43 g

Protein: 10 g

Fat: 9.3 g

Sat. Fat: 1.7 g

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Keywords: Quinoa, butternut squash, Vegetarian, Vegan, Red Onion

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