{"id":41351,"date":"2011-01-24T12:24:00","date_gmt":"2011-01-24T17:24:00","guid":{"rendered":"https:\/\/www.dietsinreview.com\/diet_column\/?p=41351"},"modified":"2011-01-24T13:40:35","modified_gmt":"2011-01-24T18:40:35","slug":"americas-greatest-chefs-are-keen-on-quinoa","status":"publish","type":"post","link":"https:\/\/dietsinreview.com\/diet_column\/01\/americas-greatest-chefs-are-keen-on-quinoa\/","title":{"rendered":"America’s Greatest Chefs are Keen on Quinoa"},"content":{"rendered":"

Packed with protein and hundreds of years of wisdom, \"\"<\/a> quinoa<\/a><\/strong> may be not only one of the most practical ingredients a chef can use, but also one of the most devious<\/em>, for it has been fooling us all for hundreds of years.\u00a0 This tiny ingredient, usually assumed to be a grain, isn\u2019t really that at all\u2014it\u2019s a seed.<\/p>\n

Though it leads a life of deceit and disguise, this unassuming ingredient can make a bold impact on a dish when prepared well.\u00a0 And it\u2019s a feel good ingredient, too, packed with 12-18% protein and containing a balanced set of essential amino acids.\u00a0 Today, some of the most progressive chefs are keen<\/em> on quinoa, and share suggestions for incorporating this once-sacred ancient plant in your own dishes:<\/p>\n

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Baruch Rabasa<\/strong>,\u00a0 executive chef of Mes\u00f3n 923<\/strong><\/strong>: \u00a0\u201cFor a very long time I did not enjoy quinoa\u2014neither eating it or using it.\u00a0 It wasn\u2019t until a recent trip with my father to Bolivia\u2014the capital of quinoa, where it is revered as a \u201csuper food\u201d\u2014when it just kind of hit me!\u00a0 Quinoa itself does not have a great deal of flavor, so you have to impart the flavor to make it truly \u2018super.\u2019\u00a0 Currently on my menu I serve Atlantic Reef Trigger Fish with Butter Poached Jumbo Lump Crab with Quinoa and Tomato Vinaigrette<\/em>.\u00a0 In preparation, brunoise the quinoa, then add chicken stock for flavor and a drizzle of pistou<\/em> [French style pesto] and chili oil.\u00a0 It\u2019s a wise choice!\u201d<\/p>\n

Greg Rhoad<\/strong>, executive chef at The Aurora Inn <\/strong>and E.B. Morgan House<\/strong>: \u201cOne dish I love to serve is Grilled Lamb Chops with a Warm Salad of Toasted Quinoa, Salt Cured Lemon, Fresh Oregano, Grilled Artichokes with String Beans and Garlic Jus.<\/em> Keep the lamb very clean and simple, with just a garlic lamb jus, so that the flavors of the quinoa are surprisingly bold.\u00a0 Also, a good combination is quinoa mixed with bulgur wheat to bring out the nutty sweetness of the seed.\u00a0 Or try quinoa with baby romaine and a variety of citrus flavors, such as pomegranates and oranges.\u00a0 Quinoa really comes alive when paired with citrus dressings as it blends well with the acidity.\u00a0 As a sweet vegetarian appetizer at gatherings, serve stuffed dates with quinoa, almond, and a honey mascarpone filling. And pastry chef Trina Myers adds quinoa to her multigrain bread and homemade moist breakfast bars of granola, carrots, and dried fruit.\u201d<\/p>\n

Craig Shelton,<\/strong> executive chef and managing partner of The Inn at Dos Brisas<\/strong>:\u00a0 \u201cIt is something I have used extensively for the past 20 years and plan to use it well into the future.\u00a0 It\u2019s not a part of big agriculture, so it has not been genetically modified.\u00a0 It is also nearly a perfect food as it is a complete protein.\u00a0 I use quinoa with dishes\u2014various salads, crudos, ceviches, and in many vegetarian dishes.\u00a0 We will recreate my notable Veggie Burger,<\/em> here at Dos Brisas, where quinoa is the staple of the recipe.\u00a0 If it is prepared well it can be a truly perfect ingredient.\u201d<\/p>\n

Tucker Yoder<\/strong>, <\/strong>executive chef of The Clifton Inn:<\/strong> \u201cSome try to avoid quinoa because of the mystery surrounding its origins and use.\u00a0 Personally, I love it as it is super versatile and incredibly healthy.\u00a0 A recent dish we served was quinoa in a Cauliflower Soup with Apple, Leeks, and Curry<\/em>.\u00a0 It also works really well in vegetarian cooking and dishes with seafood.\u00a0 A nice way to achieve a nutty flavored coating for a protein is by toasting and grinding the seeds.\u00a0 Already, that\u2019s quinoa four ways without even having to think about it.\u201d<\/p>\n

Try these great quinoa recipes:<\/strong><\/p>\n

Quinoa Tabouleh<\/a><\/strong><\/p>\n

Quinoa and Turkey Lettuce Wraps<\/a><\/strong><\/p>\n

Mini Quinoa Pizzas<\/a><\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Packed with protein and hundreds of years of wisdom, quinoa may be not only one of the most practical ingredients a chef can use, but also one of the most devious, for it has been fooling us all for hundreds … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":32,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3687,3695,16],"tags":[7472,7474,7471,7473,2787,7477,7475,7476,49],"class_list":["post-41351","post","type-post","status-publish","format-standard","hentry","category-adult-health","category-diet-and-nutrition","category-recipes","tag-baruch-rabasa","tag-craig-shelton","tag-greg-rhoad","tag-meson-923","tag-quinoa","tag-the-clifton-inn","tag-the-inn-at-dos-brisas","tag-tucker-yoder","tag-whole-grain"],"acf":[],"_links":{"self":[{"href":"https:\/\/dietsinreview.com\/diet_column\/wp-json\/wp\/v2\/posts\/41351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietsinreview.com\/diet_column\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dietsinreview.com\/diet_column\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dietsinreview.com\/diet_column\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/dietsinreview.com\/diet_column\/wp-json\/wp\/v2\/comments?post=41351"}],"version-history":[{"count":6,"href":"https:\/\/dietsinreview.com\/diet_column\/wp-json\/wp\/v2\/posts\/41351\/revisions"}],"predecessor-version":[{"id":41358,"href":"https:\/\/dietsinreview.com\/diet_column\/wp-json\/wp\/v2\/posts\/41351\/revisions\/41358"}],"wp:attachment":[{"href":"https:\/\/dietsinreview.com\/diet_column\/wp-json\/wp\/v2\/media?parent=41351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietsinreview.com\/diet_column\/wp-json\/wp\/v2\/categories?post=41351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietsinreview.com\/diet_column\/wp-json\/wp\/v2\/tags?post=41351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}