It's no secret many people think I'm completely bats. Oddly enough, I actually take pride in this label, and over the years, I've embraced my inner rocker, accepting that it is, in fact, a little off.
I start with this disclaimer because what I am about to tell you will, indeed, solidify the fact that I tend to lean toward the crazier side of life. But first, let me give you a little background of what historians have to say about today's amazing super-ingredient, quinoa (pronounced KEEN-wah).
The Incas of South America are believed to be the first to cultivate quinoa, meaning "mother seed," and incorporated this grain into their daily diet and sacred religious ceremonies. Quinoa is a hardy crop, and the Incas were well aware of its nutritional value. Let me put it this way: If Popeye were an Inca, his muscles would have come from quinoa, not spinach.
For thousands of years, the Incas thrived on quinoa, that is, until the Spanish arrived during the 16th century. Instead of taking a "when in Rome" attitude, Francisco Pizarro and his band of loyal Conquistadores destroyed the quinoa crops and planted those from their homeland -- potatoes, corn, barley -- the staples we Americans have grown up with.
And sadly, just like that, with the Inca culture went the mother of all grains, quinoa.
Now, I'm sure you are all aware of the beautiful Inca palaces, temples and other architectural wonders they left behind. And considering these structures were created more than 5,000 years ago, the whole idea of producing masterpieces of such a grand scale is nothing less than mind-blowing.
Enter my crazy thought. I'm sure the majority of you are aware of the many theories surrounding how these magnificent structures were built to stand the test of time in an age where technology wasn't exactly widespread. One of my favorite theories involves alien beings sharing their out-of-this-world tools of the trade with the Incas, and other South American cultures, building monuments fit for the gods (or in this case, aliens).
I'm willing to take this theory a bit further. I think those clever aliens, armed with their tool box of treasures, planted the seed (yes, pun intended) that empowered the Incas with superhuman strength and mental acuity, allowing them to lift one-ton rocks, formulate complicated geometric patterns and leap tall buildings in a single bound (OK, the latter is a stretch, but at this point, what isn't?)!
See!? It was aliens that gave the world quinoa. They knew the power of this superfood, and boy, were they right.
OK, I kid! Really, you don't think I'm serious, do you?
In any case, quinoa has experienced a renaissance of sorts, with chefs embracing the grain not only as a superfood with excellent nutritional benefits, but also as a delectable dish that goes well as a main or side dish, as well as a salad.
Quinoa has a pleasant, nutty taste and enjoys the conversation a good Parmesan or goat cheese brings to the table. It's also easy to prepare, and like rice, you can boil it, or sauté it like a risotto. If you buy the grain in bulk, make sure you rinse thoroughly before cooking -- there's a reason why quinoa is such a hearty crop: It forms a protective coating around the grain to stave off unwanted birds and other critters wanting a taste or two.
I love serving quinoa with a handful (or three) of Parmesan cheese, cherry tomatoes and fresh basil. The cheese, tomatoes and basil combined with the subtle chewiness of the quinoa makes this simple but delicious dish worthy enough to be the main meal.
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