Quinoa has been an important food in the South American Andes for 6,000 years. It’s only in the last decade or so that it has penetrated the American consciousness. It’s a grass-like grain grown primarily for its edible seeds. Quinoa is reputed to contain a balanced set of amino acids, making it an unusually complete protein as well as a good source of dietary fiber. It is also gluten free and high in iron, magnesium — and a better nutritional choice than rice or pasta.
It was time to experiment with it in the FOODalogue kitchen…so I made a Quinoa Paella.
Before we get to the recipe, I seem to have sent you a flurry of ‘vote for me’ messages lately. And it, apparently, is not over. I hate to impose…but you’re my friends and FOODalogue followers so I would appreciate your indulgence once again. If I win, I get a real nice foodie prize and published in an e-cookbook. Many of you enjoyed my exotic mushroom tasting dinner when I posted it a few months back. You can vote for it here. And don’t forget to come back to read about the Quinoa Paella.
The airy-like texture of the quinoa results in a lighter dish than one made with pasta or rice.
I used chicken thighs that were trimmed of fat and skin (but not totally), seasoned with salt, paprika and oregano. They were baked in a 375 degree oven with a couple of garlic cloves, minced onion + peppers and some diced chorizo.
Shrimps and asparagus were grilled separately.
I cooked the quinoa separately, according to package directions…though I used chicken broth instead of water and added saffron. [I found it did not need as much liquid as stated.]
When the chicken was about 10-minutes from ready, I added the quinoa, shrimp, stuffed Spanish olives, capers, fresh parsley and the grilled asparagus. As a finishing touch before serving, I add a quick squeeze of fresh lemon.
Critique. Delicious, but is it because of the product or the application of its use? Does it really matter which? Would I enjoy it as much if it wasn’t so highly seasoned with the flavor profile of a Paella Valenciana? Was I influenced into liking it by the health benefits? Could it be a lifelong subsitute for rice?
I think ‘yes‘, ‘no‘, ‘questionable‘, ‘yes‘ and ‘not so much‘.
It reminds me a lot of substituting spaghetti squash for pasta…delicious in its own right. And much healthier. But would it make me forget and forego traditional pasta. Not in this lifetime.
I think, however, the healthy and the traditional can happily co-exist…at least they do in the FOODalogue kitchen.
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Sounds delicious. I really enjoy quinoa but I have never tried it in paella. Your post makes me wonder why not.
I like quinoa! What an interesting and delicious dish:)
I love quinoa, there is also a beautiful red variety that is delicious. I really love that you used it to make paella!
Thanks for the tip on the red variety. I’ll keep an eye out for it. I’m already thinking of applications.
I use quinoa often for my client. I have never been into all these healthy grains, but now that I have to cook vegetarian I am beginning to enjoy it. Yours looks fantastic and by the by I just voted…Buena Suerte amiga…..
I love this recipe. I just recently try quinoa for the first time and LOVED it.
How very clever Joan! I just started to use quinoa, and will definitely give this a try! I just noticed you are going to the FB festival! I’ve applied for a scholarship, so if by chance I get to go, I so want to meet you!!!
Un besote amiga!
I never seen in red, have to look for it. The paella with quinoa looks delicious, have to try it!
Interesting use of quinoa in paella! Would never have thought of that but it does look good! Cheers!
Regardless of how it tasted, your photo makes it look absolutely DELICIOUS!
I am a big fan of Quinoa and will definitely share this recipe with my readers.
It’s no wonder I follow your blog Joan… you always have great insight and info, no to mention the awesome pics!
Te closest thing in the Greek pantry I can think of that resembles quinoa is bulgur. When in Greece, I witnessed a bulgur Paella, so…I think you’re on the right track.
mija, this is genius! i looove it. great looking colors and use of ingredients, tho for me I’d forgo on the shrimp.
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show trackbacks[...] particularly intrigued me about this salad was using both rice and quinoa. Remember when I made the quinoa paella and said while delicious, I didn’t think it would substitute rice in my kitchen. I never [...]