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The Veggie Girl: Keen on quinoa
While not a staple in every kitchen, this power food has become better known in recent years.
Increasingly popular quinoa (pronounced keen-wah) is an ancient grain that was prized by the Incas, who first cultivated it more than 4,000 years ago.
Quinoa originated in the Andean regions of Ecuador, Bolivia, Columbia and Peru. A high altitude crop best grown over 10,000 feet, it thrives in a wide variety of difficult conditions, including poor soil, thin cold air, frost, hot sun, short growing days, minimal rainfall and even drought.
It’s a high protein grain, unique because it’s one of the few plants that provide complete protein, containing all the amino acids.
The World Health Organization has rated the quality of quinoa’s proteins as at least equivalent to that of milk.
We refer to quinoa as a grain and use it as such, but since it’s not a member of the grass family, it’s not considered a true grain botanically. Rather, it’s a member of the Chenopodium family of plants, meaning its relatives include beets, spinach, chard, and even tumbleweed.
Another name for this clan of flora is the descriptive moniker “goosefoot,” which refers to the shape of the leaves.
Quinoa was considered sacred by the Incas, who referred to it as a “mother grain” because of its nutritional value and principal place in their diet. When on the march, Incan armies ate “war balls,” a mixture of quinoa and fat, which could sustain them for days.
There are hundreds of varieties of quinoa. Peruvian and Bolivian seed banks alone have over eighteen hundred genetically distinct types.
Quinoa seeds (what we know as grain) grow in large clusters at the end of stalks which range between three and nine feet high.
They come in a dazzling array of hues – red, pink, orange, yellow, lavender, purple, green, black and white – though most of what we see in the market is a pale yellow color. Occasionally red or black quinoa is available, and some packaged quinoa is multicolored.
The entire plant can be used from top to bottom, as evidenced by the Aymara Indians on the high plains of Bolivia.
The seeds are eaten whole like rice or toasted and ground into flour for tortillas, the leaves are eaten as a vegetable and used to feed farm animals, the stalks are burned as fuel, and the wash water from rinsing the seeds is sometimes used as a shampoo.
There is a reason such rinse water can function like soap. Each quinoa seed is coated with a thick covering of saponin, a resin-like substance with a bitter, soapy taste that protects it from predators such as birds and insects.
Seeds sold commercially have already been rinsed of saponin, but if quinoa is grown at home, they should be rinsed and drained five or ten times under cold running water to remove the coating. The flavor of the grain is mellowed with each rinsing.
Quinoa has a mild flavor reminiscent of couscous with a nutty hint of peanut, a beautifully fluffy texture, and a soft and chewy consistency.
I love it and often prepare and serve it at home as I would rice.
It’s become a culinary favorite as a substitute for other grains, as well, such as couscous and bulgur wheat, and since it’s gluten-free, it’s safe for those with sensitivities to wheat.
For example, tabouleh, the Middle Eastern bulgur wheat-based salad often served as an accompaniment to hummus, doesn’t have to be taboo for those suffering with gluten allergies when quinoa’s around.
Quinoa goes with almost anything, and is just as happy as a salad with tropical fruits as it is when served as a savory side dish.
Small disk-shaped quinoa seeds look like a cross between sesame seeds and millet. They cook quickly, within 15 minutes or so, and when cooked, the germ (which looks like a little band surrounding the periphery) partially separates from the seed.
Most recipes suggest cooking one part quinoa with two parts water in a process similar to cooking rice. While this works, I was delighted to find a recipe online that uses less water and creates light, fluffy quinoa without fail.
It takes a bit longer and requires soaking the quinoa beforehand, but if you’re not in a hurry, it’s well worth the extra time. I’ve included this cooking method below, along with today’s recipe.
A by-product of quinoa is light, delicate, and highly nutritious quinoa flour. It provides depth of flavor when combined with other flours in baked goods.
It can be added to pancakes, muffins, pastries, cookies, and breads; however, because it doesn’t contain gluten, it must be combined with wheat or other gluten-containing flour for leavened products.
To make quinoa flour at home, place seeds in a blender or nut grinder and whiz until it pulverizes, which only takes a few minutes. Three-quarters of a cup of seeds will yield about a cup of flour.
Quinoa may be toasted in a dry pan before grinding to produce deeper flavor. (This may be done before any quinoa cooking application.)
Because of its high oil content, be sure to refrigerate quinoa flour, whether homemade or purchased.
In addition to protein, quinoa contains high levels of iron, potassium, riboflavin, vitamin B6, niacin, and thiamine.
It’s also a good source of magnesium, zinc, copper, and manganese, and supplies some folic acid.
Today’s recipe is for a Moroccan-style rice pilaf, courtesy of food critic and cookbook author, Jeff Cox, who hails from nearby Sonoma County. I love the combination of sweet and savory flavors in this recipe.
As a casserole, it requires the use of an oven, but I’ve included an alternate method of cooking that avoids adding such heat to your home during hot Lake County summers.
If you haven’t tried quinoa before, give it a whirl. Who knows? It might work its way into your culinary heart as it did mine and become a staple in your home.
Quinoa pilaf
1 cup quinoa grain
2 tablespoons extra-virgin olive oil, plus extra for the casserole
1/3 cup whole blanched almonds
1 cup minced onions
½ cup minced carrot
½ teaspoon ground cinnamon
3 cups chicken or vegetable stock
1/3 cup golden raisins
2 teaspoons freshly-grated orange zest (scrub well before grating if not organic)
¼ teaspoon cayenne pepper
Rinse the quinoa thoroughly until the water runs clear.
Preheat the oven to 375 degrees Fahrenheit and lightly oil a 1-1/2 quart covered casserole.
Place the olive oil in a skillet on medium-high heat. When hot, add the almonds and sauté for about two minutes, until they become golden brown and fragrant.
Add the onions, carrots, and cinnamon and cook for about three minutes, stirring occasionally.
Add the quinoa and stir thoroughly so that all the little grains are coated with oil; cook for one minute.
Add the chicken or vegetable stock, raisins, orange zest, and cayenne and bring the mixture to a boil. Pour this hot mixture into the casserole, cover, and bake for 45 minutes.
When done, turn the pilaf onto a platter.
Esther’s note: To avoid using the oven, reduce stock to 2 cups and continue cooking in sauté pan until quinoa is tender and fully cooked, about 15 minutes. If necessary, add more stock if pan dries out and quinoa is not yet cooked.
Recipe is courtesy of “The Organic Cook’s Bible” by Jeff Cox and published by John Wiley & Sons Inc.
How to cook perfect quinoa
1 cup quinoa
1 ¼ cups cooking liquid (such as water or stock)
Soak quinoa in water for at least 15 minutes and up to an hour. Rinse for two or three minutes in a fine metal strainer (or line a regular colander with cheesecloth).
Add one part quinoa to one and a quarter liquid. Bring to a simmer and then reduce to low. Cover and cook for between 30 and 35 minutes.
Remove from heat and let sit covered for an additional five minutes. Fluff and serve.
Voila! Perfect quinoa.
Recipe is courtesy of Wendy Polisi of www.cookingquinoa.net .
Esther Oertel, a freelance writer, cooking teacher, and speaker, is passionate about local produce and all foods in the vegetable kingdom. She welcomes your questions and comments and may be reached at
Anderson Marsh State Historic Park to remain open while negotiations with state continue
LOWER LAKE, Calif. – Anderson Marsh State Historic Park will remain open while negotiations continue between the Anderson Marsh Interpretive Association (AMIA) and the Department of Parks and Recreation (DPR) to establish an operating agreement that will allow the park to remain open for the next three years.
The park had previously been scheduled to close July 1.
“This is good news as this will allow AMIA to complete its negotiations with DPR to take on the responsibility of partial operation of the Park so that it can remain open and available to the Public,” said AMIA President Roberta Lyons. “AMIA appreciates all of the support we have gotten from Clear Lake Sector Superintendent Bill Salata in negotiating this agreement.”
In announcing DPR’s intention to keep the park open, Roy Stearns, DPR’s deputy director for communications, stated that “if we have negotiations in progress for partnership agreements that are close and look good, we will keep the park open to complete those agreements after the July 1 deadline. In your case, your negotiations are progressing and so our intention is to keep the park open as we complete the agreements necessary to keep this park on the open list.”
“Again, we cannot thank AMIA and your partners enough,” said Sterns. “We are grateful for the help for agreements that keep parks open from anywhere from one to five years. But, as we have said before, this is a reprieve, not a permanent fix. Here at State Parks, we have two major priorities: Do all we can to keep our parks open during this crisis, and at the same time, look to the future for what we can and must do to find stable funding sources that put this system back together as all of these agreements run their course.
“I would strongly encourage all of your supporters and donors to understand that their help will make a difference and that they should not hesitate, but step up and provide the final funding needed to close this agreement,” added Sterns.
“We urge those of you who have not yet joined AMIA to do so at whatever level of support you can afford” said AMIA Treasurer Henry Bornstein. “Every donation helps.”
Gae Henry, AMIA secretary, added, “AMIA volunteers will continue to hold monthly interpretive nature walks and ranch house tours, host senior and student field trips to the park and conduct other interpretive events while negotiations continue.”
Upcoming AMIA events this summer include:
- Nature walks and ranch tours: Saturday mornings, July 14 and Aug. 11;
- Celebration: 30th anniversary of the establishment of the park, Saturday, Aug. 11;
- Fundraiser: musician Rita Hoskins at the Soper-Reese Community Theatre Sept. 8.
You can get more information about joining AMIA or about upcoming activities by visiting www.andersonmarsh.org or calling 707-995-2658.
Helping Paws: Shepherds, boxers and terriers
LAKEPORT, Calif. – The county’s animal shelter is once again featuring a variety of dogs ready to go to new homes.
Mixes of breeds including German and Australian shepherds, dachshunds, boxers, Chihuahuas and pit bulls can join your home in time for a fun-filled summer of companionship.
Thanks to Lake County Animal Care and Control’s new veterinary clinic, many of the animals offered for adoption already are spayed or neutered and ready to go home with their new families.
Dogs that are adopted from Lake County Animal Care and Control are either neutered or spayed, microchipped and, if old enough, given a rabies shot and county license before being released to their new owner. License fees do not apply to residents of the cities of Lakeport or Clearlake.
If you're looking for a new companion, visit the shelter. There are many great pets hoping you'll choose them.
The following dogs at the Lake County Animal Care and Control shelter have been cleared for adoption (additional dogs on the animal control Web site not listed are still “on hold”).
Chihuahua-terrier mix
This female Chihuahua-terrier mix is 4 years old.
She weighs 9 pounds and has a short tan coat.
Find her in kennel No. 18, ID No. 33273.
'Shelby'
“Shelby” is a 10-year-old female Australian Shepherd mix.
She has a short, black and blue merle coat and weighs nearly 63 pounds.
She is in kennel No. 19, ID No. 32125.
Boxer mix
This female boxer mix is 4 years old.
She has red and white coloring, a docked tale and weighs 50 pounds.
She’s in kennel No. 20, ID No. 33284.
Dachshund mix
This male dachshund mix is 2 years old.
He has a short black coat, weighs 33 pounds and has not yet been altered.
Find him in kennel No. 21, ID No. ID: 33239.
Miniature pinscher mix
This male miniature pinscher mix is 3 years old.
He has a short brown coat and weighs just over 7 pounds.
Find him in kennel No. 25a, ID No. 33185.
German Shepherd mix
This handsome male German Shepherd mix is 8 years old.
He has a long black and tan coat, and erect ears.
As a senior, he has some aches and pains, and needs some special attention, as he suffers from chronic hip dysplasia.
See him in kennel No. 25b, ID No. ID: 33225.
'Zak'
“Zak” is 2-year-old male Australian Shepherd-hound mix.
He has brown brindle coloring, a long coat and weighs 40 pounds. He has been neutered.
Zak is in kennel No. 27, ID No. ID: 33177.
Boxer mix
This female boxer mix is 1 year old.
She has a short coat, weighs 36 pounds and has not yet been altered.
She is in kennel No. 32, ID No. 33122.
‘Pig’
“Pig” is a 1-year-old pit bull terrier mix.
He has a short red and white coat, weighs 49 pounds and has not yet been altered.
Pig also may have a case of mange.
He’s in kennel No. 33, ID No. 32971.
Adoptable dogs also can be seen at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Dogs_and_Puppies.htm or at www.petfinder.com .
Please note: Dogs listed at the shelter's Web page that are said to be “on hold” are not yet cleared for adoption.
To fill out an adoption application online visit http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Dog___Cat_Adoption_Application.htm .
Lake County Animal Care and Control is located at 4949 Helbush in Lakeport, next to the Hill Road Correctional Facility.
Office hours are Monday through Friday, 8 a.m. to 5 p.m., and 1 p.m. to 3 p.m., Saturday. The shelter is open from 10:30 a.m. to 4:30 p.m. Monday through Friday and on Saturday from 1 p.m. to 3 p.m.
Visit the shelter online at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control.htm .
For more information call Lake County Animal Care and Control at 707-263-0278.
Email Elizabeth Larson at
Space News: Voyager 1 at the Final Frontier
For nearly 35 years, NASA’s Voyager 1 probe has been hurtling toward the edge of the solar system, flying through the dark void on a mission unlike anything attempted before.
One day, mission controllers hope, Voyager 1 will leave the solar system behind and enter the realm of the stars – interstellar space.
That day may be upon us.
“The latest data from Voyager 1 indicate that we are clearly in a new region where things are changing quickly,” said Ed Stone, Voyager project scientist at the California Institute of Technology in Pasadena. “This is very exciting. We are approaching the solar system's final frontier.”
The “frontier” he’s referring to is the edge of the heliosphere, a great magnetic bubble that surrounds the sun and planets.
The heliosphere is the sun’s own magnetic field inflated to gargantuan proportions by the solar wind. Inside lies the solar system – “home.” Outside lies interstellar space, where no spacecraft has gone before.
A telltale sign of the frontier’s approach is the number of cosmic rays hitting Voyager 1.
Cosmic rays are high energy particles such as protons and helium nuclei accelerated to near-light speed by distant supernovas and black holes.
The heliosphere protects the solar system from these subatomic bullets, deflecting and slowing many of them before they can reach the inner planets.
As Voyager approaches the frontier, the number of cosmic rays has gone up.
“From January 2009 to January 2012, there had been a gradual increase of about 25 percent in the amount of galactic cosmic rays Voyager was encountering,” said Stone.
“More recently, however, we have seen a very rapid escalation in that part of the energy spectrum,” Stone said. “Beginning on May 7, 2012, the cosmic ray hits have increased five percent in a week and nine percent in a month.”
The sharp increase means that Voyager 1 could be on the verge of a breakthrough 18 billion kilometers from Earth.
When Voyager 1 actually exits the heliosphere, researchers expect to see other changes as well.
For one thing, energetic particles from the sun will become scarce as the spacecraft leaves the heliosphere behind.
Also, the magnetic field around Voyager 1 will change direction from that of the sun’s magnetic field to that of the new and unexplored magnetism of interstellar space.
So far, neither of these things has happened. Nevertheless, the sudden increase in cosmic rays suggests it might not be long.
Meanwhile, Voyager 2 is making its own dash for the stars, but because of its slower pace lags a few billion kilometers behind Voyager 1. Both spacecraft remain in good health.
“When the Voyagers launched in 1977, the Space Age was all of 20 years old,” said Stone. “Many of us on the team dreamed of reaching interstellar space, but we really had no way of knowing how long a journey it would be – or if these two vehicles that we invested so much time and energy in would operate long enough to reach it. “
As the Space Age nears the 55-year mark, there is little doubt: The Voyagers are going the distance.
For more news from the edge of the solar system, please visit www.voyager.jpl.nasa.gov .
Dr. Tony Phillips works for the National Aeronautics and Space Administration.
