Quinoa Italiana
According to Whole Foods Market and Forbes Magazine, West African cuisine is one of the top ten food trends for 2020. No surprise to me because some of the best food I have had in the world was in West Africa – Cote D’Ivoire, Nigeria and Ghana. Not only is the food delicious, but the diet is largely plant based, local, organic and rarely processed. You have West Africa to thank for jerk chicken, gumbo and barbecue ribs – it is the birthplace of all of our African Diasporic cooking. Bow down and pay homage.
Americans rapidly moving away from consuming gluten or wheat based breads and pastas explains part of West African food’s gaining popularity. Fonio, teff and millet are just a few of the fantastic grain alternatives the largest continent offers. I myself stopped eating as much rice as used to because organic and conventionally grown varieties alike are reputed to be filled with arsenic. In Africa however, one can find so many delicious alternatives to rice and pasta you won’t ever feel deprived. One of my favorites is Ivorian attieke, which is similar to rice but made from the fermented cassava plant. I have never seen any in the U.S. but if I find some I’ll let you know. In the mean time I made a new variation of Peruvian and Bolivian derived quinoa with classic Italian flavors. Quinoa Italiana goes great alongside White Fish in Hearts of Palm or any meat, poultry, fish or vegetables.
Quinoa Italiana
1 Cup Organic Quinoa
1 1/2 Cup Water
1/2 Cup White Wine
1 Tablespoon Better Than Bouillon Chicken Stock or Vegetarian Chicken Stock
1 Tablespoon Organic Olive Oil
1 Tablespoon Parmesan Cheese
1/4 Cup Organic Broccoli
1/4 teaspoon Black Pepper
Dash of Ground Marjoram
Add all ingredients to a medium saucepan on high heat and bring to a boil. Reduce heat to low and cook until liquid has completely evaporated approximately 15 to 18 minutes. Remove from heat and fluff with a fork if desired. Serves 4 to 6.
I feel like quinoa is an underrated ingredient. This Italiana version is so tasty, especially with the addition of marjoram, and so easy, that it should be a must for everyone who has busy weeknights and need to get dinner on the table quickly.
Like many of us I grew up eating rice, but quinoa has fiber, protein and tastes great! I’m glad you enjoyed it Marta.
Quinoa is a versatile ingredient. I thoroughly enjoyed this recipe, the flavors were on point – the white wine and chicken bouillon especially. Adding to my weeknight dinner rotation because it’s so quick and easy!
Thanks Krysten.
I’m always looking for new ways to make quinoa, so when I came across this recipe I was eager to make it! It did not disappoint. It was delicious and full of flavor. I never quinoa in white wine, but it definitely elevated the flavor.
Thanks Geo, so happy you enjoyed it!
We absolutely loved this recipe, I never thought quinoa could be so flavorful! The seasoning was perfect and I loved the combination with the Parmesan cheese!
Thank you dear Kate!
I love the freshness the marjoram added to this dish and now I can’t make my quinoa any other way. Thank you!
Quinoa is great because it is gluten-free and full of fiber. Thanks Jazz!
I was so bored of making quinoa the same way and this recipe really took it up a few notches for me. It was easy to make and the hint of marjoram really made it interesting. Already planning to make another batch on Sunday for the weekly meal prep!
The level of protein alone in quinoa is enough to make it a nutritional superstar. So glad you enjoyed it Jessica!
This made for a quick and easy weeknight dinner and the kids gobbled it up! I love this recipe and I know we will be making it again!
The protein in one cup of quinoa makes it a great meat substitute. Thanks Kaluhi!