2013 is the “International Year of Quinoa”

I’ll admit it; I am suspicious of quinoa. And not just because every time I see the word, my brain reflexively says “quinn-oa,” even though I know full well it’s pronounced “keen-wa.” No, I’m leery of quinoa because I have had so many awful dishes featuring this grain. Hippies love quinoa, not to put too fine a point on it, and I still bear the mental scars from the years I spent at a hippie college before I was able to scratch together the resources to transfer out.

But it’s unfair of me to hold quinoa responsible for the wrongs that hippies wreak upon it, with all the best of intentions. This grain has a lot to recommend it, which is why the United Nations has declared 2013 the “International Year of Quinoa.”

Quinoa is a tough plant, able to grow in a wide variety of conditions and hardships. This hardy grain has been a staple food of the Andean people for thousands of years, pre-dating even the Incan culture. Unlike the staple grains of American cuisine (white rice and wheat), quinoa is nutritious, with a ton of protein, not to mention fiber, vitamins and minerals. The UN is hoping that promoting quinoa agriculture to the world will help alleviate global hunger.

If you, like me, narrow your eyes when you hear the word “quinoa,” maybe some of these delicious recipes will change your mind. Quinoa is a versatile grain that can be substituted for both pasta and rice in many recipes. The Kitchn staff likes to pair it with “curry, grilled vegetables, or braised meat.” They also suggest that giving the grains a good rinse before cooking will help wash away some of that bitter taste, as well as cooking it in chicken or vegetable broth.

Image courtesy Flickr/Emily Barney