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Elegant, delicious, and easy to digest, quinoa (keen-wa) is a small disk shaped seed which in size, shape, and color, looks a lot like a sesame seed. These small, flat seeds are encircled by the germ which pulls away slightly when cooked, forming a delicate ring. Ivory colored and almost translucent, quinoa is attractive

(Photo: Joseph A. Garcia, Ventura County Star Food Styling: Mary K. Benson Tableware: Sur La Table)

and considered very light for a carbohydrate. Though not a true cereal grain, quinoa takes it’s culinary classification among grains like amaranth and buckwheat. Before cooking, quinoa must be rinsed several times using a wire mesh colander to remove the saponin, a bitter, resin-like substance that is thought to be a natural insect repellent.

Originally cultivated by the Incas in the Andes since 3,000 B.C, this versatile grain is highly nutritious. Quinoa is high in protein, calcium, and iron, and, like soybeans, quinoa is exceptionally high in lysine, an amino acid that is not plentiful among vegetables. This versatile grain is a good source of phosphorous, calcium, iron, vitamin E, and several of the B vitamins. In addition to all this, quinoa tastes terrific!

Quinoa Pilaf is quick to the table and oh so easy. This “Super Grain” is paired with zesty veggie pepperoni and hickory baked tofu. Vegetarian pepperoni is as authentic in taste and texture as it is in appearance, and the tofu called for in this dish, adds flavor and texture to this tasty dish. The quinoa is cooked separately, added to the saute and finished with a touch of vermouth and hot broth. If you prefer you may use additional broth or apple cider in place of the vermouth.

Quinoa Pilaf*
*with permission from More Soy Cooking, John Wiley & Sons, Inc., © Marie Oser, 2000

6 servings

• 1 cup quinoa, rinsed
• 2 cups water
• 2 teaspoons olive oil
• 1/4 teaspoon crushed red pepper
• 4 cloves garlic, minced
• 1/3 cup sliced scallions
• 1 stalk celery, chopped
• 1/3 cup diced vegetarian pepperoni
• 1 (6 ounce) pkg. hickory baked tofu, sliced on the bias*
• 1/3 cup dry vermouth 
• 1/3 cup vegetarian chicken broth, boiling
• 1 cup frozen peas, thawed
• 1 teaspoon dried thyme

Using a wire mesh strainer, rinse the quinoa several times (until water runs clear) before placing in a medium saucepan with cold water. Bring to a boil, stir and then reduce heat to low and cook, covered for 15 minutes, or until liquid is absorbed. Over medium high heat, warm the olive oil and crushed pepper in a 10” frying pan, 1 minute. Add garlic, scallions, and chopped celery, saute for 3 minutes.and add the pepperoni and tofu. Cook 5 minutes, stirring frequently. Add the vermouth and cook the mixture 3 minutes. Reduce heat to low, and add cooked quinoa, broth, peas, and thyme. Simmer 5 minutes, stirring occasionally. *When slicing tofu on the bias, lay the knife almost flat against the surface of baked tofu and slice outward.

Quinoa Pilaf 
Nutrition Analysis: per 1 cup serving
Protein 14g, Carbohydrate 26g, Fiber 3g, Fat 4g, Cholesterol 0 mg, Calcium 53 mg Sodium 320mg 
Calories 207
from Protein: 29%, from Carbohydrate 54%, from Fat: 17%

Traditional Quinoa Pilaf 
Nutrition Analysis: per 1 cup serving
Protein 14g, Carbohydrate 22g, Fiber 1g, Fat 21 g, Cholesterol 56. mg, Calcium 47mg Sodium 455mg 
Calories 341 
from Protein: 17%, from Carbohydrate: 27%, from Fat: 57%

Ingredients of Note

Baked Tofu - A delicious form of precooked and ready to eat tofu that can be sliced and added to salads and sandwiches right from the package. Available in three varieties: Savory Baked Tofu, Five Spice Baked Tofu, and Hickory Baked Tofu each having a flavor described as reminiscent of smoked duck. These versatile ingredients serve as quick high protein additions to many dishes and are available at health food stores nationwide.

Vegetarian Pepperoni - The rich and satisfying taste of hearty pepperoni without the guilt. Vegi-Deli pepperoni is made from wheat gluten and available in several styles, such as spicy, etc. Yves Veggie Pizza Pepperoni is made from a combination of soy and wheat gluten. Both are low in fat cholesterol free, and available at health food stores, and some supermarkets. 

Vegetarian Chicken Broth - Powdered vegetarian broth in both chicken and beef flavor is widely available at health food stores.