This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Quinoa
Quinoa is pronounced "keen-wa," it is a grain-like crop that is grown for its edible seeds. Quinoa is closely related to beets, spinach and tumbleweeds. Its leaves can also be eaten as a green vegetable but is not available commercially in North America for wide distribution.
Quinoa originated in the Andean region of South America where it has been an important food source for the past 6,000 years. Potatoes also originated in this region of the world. For the Incas, the crop was sacred and called it the "mother of all grains."
Quinoa is very high in nutritional value - the protein content is 12 to 18 per cent. It contains a balanced set of essential amino acids, making it an unusually complete protein source among plant foods. It is also a good source of dietary fibre, along with being gluten-free and considered easily digestible for the majority of the population.
Quinoa has a light fluffy texture when cooked, and its mild, nutty flavour makes it an alternative to white rice or couscous, it can also be used as a thickener for soups and stews; especially vegetarian chilli and casseroles.
Lemon Quinoa and Asparagus with Shrimp
Serves four to six
Ingredients
50 ml olive oil
40 g butter
100 g fine diced onion
275 g Quinoa, rinsed
Salt and fresh ground black pepper
225 g fresh asparagus, trimmed and cut into 1.5 inch lengths
2 g (11/2 tsp) lemon zest
60 ml lemon juice
750 g thawed large shrimp, peeled and deveined
10 g minced garlic
125 ml dry white wine
Pinch cayenne pepper or 6 to 8 drops of tobacco sauce
1/2 bunch (15g) finely chopped fresh parsley
Method:
Preheat oven to 200 F
In a large non-stick saut pan, heat 30 ml of the butter, and 15 ml of the oil. Add the onion and cook on medium heat for three to five minutes, until soft. Add the Quinoa and cook, stirring constantly, until it smells toasty, approx. three to four minutes. Add 650 ml of water and a pinch of salt, increase the heat to high and bring to a boil, reduce the heat to low and cover with a lid, simmer till the Quinoa is tender about 12 minutes.
Remove from the heat and add the asparagus over the Quinoa, replace the lid and let sit off the heat for 10 to 12 minutes till the asparagus is tender and the Quinoa has absorbed all the liquid.
Add the lemon juice, zest and season with salt and pepper, stir with a fork to fluff, put into an oven proof casserole spread out to about one to 1.5 inches thick and place in warmed oven.
Wipe out the saut pan add 15 ml of oil and heat over high heat, until almost smoking; add half the shrimp and let sit for a minute or so do not stir, when they start to turn pink turn shrimp over and cook on the other side for another minute or so, then transfer to a bowl or another casserole. Add the remaining 15 ml of oil and repeat the above process for the rest of the shrimp.
Add the 30 g of butter to the pan over medium to low heat. Once the butter has melted add the garlic and cook until fragrant stirring constantly, about 30 to 45 seconds. Add the wine and cayenne or tobacco, stir to blend.
Return the shrimp and any juices to the pan, sprinkle on the parsley, and check seasoning for salt and pepper, and then stir to combine.
Remove Quinoa from the oven and pour the shrimp and all the juices over the Quinoa and serve at once.
A crisp green salad and fresh bread or buns makes a great accompaniment.
