Feb.22.2009
10:18 am
by Mary Vincent
Green Food Trends & Quinoa
Welcome to the inaugural Green Food Trend Blog. My name is Mary Vincent, and I’m a green business entrepreneur, technologist, consultant, and speaker. I also founded the online Gratitude Gourmet website, which features gourmet, sustainable food producers, restaurants, recipes, and events. I started this site because of the connection between food choices and climate change emissions. The United Nations Climate Change Report states that certain foods cause more greenhouse gases that transportation.
I enjoy writing about exciting gourmet green food trends because sustainable food can be delicious and fun! In addition to the well-known organic food trend, there are other emerging trends: locally grown food, farmers markets, community and backyard gardens, and a transition to more plant-based food diets.
Quinoa is one plant-based food I’d like to feature in this inaugural article.
Quinoa’s (pronounced keh-NO-ah or KEEN-wah) protein content is superior to that of most grains, per the New York Times, because it contains all the essential amino acids and is high in lysine, an amino acid important for tissue growth and repair. In addition, it has high iron and is a good source of manganese, magnesium, phosphorus and copper.
Here’s a simple, Steamed Quinoa Recipe courtesy of the NY Times, and this is vegan:
Ingredients:
-1 cup quinoa
-3 cups water or vegetable stock
-1/2 teaspoon salt
Instructions:
1. Place the quinoa in a strainer and rinse until the water runs clear.
2. Bring the water or vegetable stock to a boil in a medium saucepan. Add the salt and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent.
3. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes. Fluff and serve.
Yields about 4 cups, serving 6 to 8 (photo credit NY Times)
Enjoy!
Filed in Food, Health & Beauty, Organic, Wellness |
