Ecuadorian Quinoa Casserole

Love me some good ol' quinoa. It cooks faster than rice and has that extra crunchy punch.

Quinoa is not technically a grain but the fruit of the Chenopodium family. It contains 16 to 20% protein, is high in amino acids that tends to be lower in other grains, contains iron, calcium, vitamin E, and is relatively high in fat. Quinoa (liek all grains) anitnutrients which interfere with the absorption of nutrients, and therefore require a long soaking as part of the preparation process in order to neutralize. This is a recipe from Nourishing Traditions from a "chipper centenarian living in Equador". It incorporates the basic principles for easy digestion and thorough assimilation--animal stock, presoaking grains, cultured cream rich in fat-soluble vitamins.

I slightly adjusted the recipe because I was missing a few ingredients.

Serves 6-8

2 c quinoa (I discovered red quinoa for this recipe. Compared to white it has a slightly earthier flavor)

6 c warm water plus 2 tbsp yoghurt or buttermilk

1 bunch green onions

2 tbsp evoo

1 tsp paprika

1/2 tsp cayenne pepper

4 c beef or chicken stock 

1/2 tsp garlic, mashed

2 medium potatoes, sliced thinly

4 tbsp cream cheese

1/2 tsp sea salt

Soak quinoa in warm water mixture for at least 12 hours (soaking grains in water and lactobacilli allows the break down and neutralization of phytic acid). Rinse, drain well. Saute onions in oil, add paprika and pepper, ass garlic at last minute. Add quinoa and stock, bring to boil. Reduce heat, cover, simmer for 1 hour or more on very low heat. About 45 minutes before serving add potatoes and salt. To serve, stir cheese in cream cheese.