In my transition to healthier eating, I’ve been researching whole grains. My diet formulators give you no grains during the fat burning stage of your diet. Then they encourage nothing but whole grains as you transition out of it into healthy eating.
What is a pseudocereal? Apparently quinoa, the product of South American origin, is seed and not grain. It cooks nice and puffy (like the close-up from the gluten-free chef, right) like couscous (yum) but in one of those counter-intuitive genetic twists is closely related to spinach and beets.
I need to experiment with more recipes now that I’m in transition off my diet. This morning’s breakfast was cooked quinoa mixed with dates and a bit of orange peel. I’ve always been put off by the slightly bitter tang of this food. Some call it nutty. But that’s a stretch. Bitter is bitter.
This batch of quinoa wasn’t bad. Dates added a nice sweetness that didn’t completely mask the saponin. One foodie I was reading said people get used to quinoa’s bite and even learn to like it. An acquired taste, I suppose. Like a stout ale.
I went to one of my favorite reference books which, alas, doesn’t list quinoa. It does recommend a bunch of things common to spinach and beets. The Page-Dornenburg tome is based on existing popular recipes, and not theoretical affinities for blending flavors, but I can try this starting list: olive oil, citrus fruits, walnuts, tarragon, cilantro, and coriander.
After breakfast, I found this page from the Vegan Coach, which does list some complementary ingredients. Not dates, though.
As a breakfast food, quinoa with dates is a keeper. Mint looks promising. Corn–I would expect that, but I also like contrasting textures in a mixed dish and quinoa is like a bunch of teeny corn kernels. Maybe carrots instead.