I am in love…with quinoa! I officially discovered it through this project. I was suspect, like many of you, because it was everywhere, and I thought it was just a fad. But I’ve succumb and truly believe it’s the world’s supergrain! The United Nations even declared 2013 “The International Year of Quinoa.” (Guess I’m a little late.)

The grain crop originated in the Andean region of Ecuador, Bolivia, Colombia and Peru thousands of years ago. Quinoa was a staple for the ancient Incas. They called it “the mother grain” and considered it to be their true gold because it increased the stamina of their warriors. More stamina is something I can definitely use!

I just love that it came from Latin America and that it has so many health benefits.  Drum roll, please!

• It’s a complete protein – containing all nine essential amino acids.
• It has almost twice as much fiber as most other grains – Relieving constipation and helping to lose weight. Fiber also helps prevent heart disease, lower cholesterol and glucose levels, therefore reducing high blood pressure and diabetes.
• Contains iron –Keeping our red blood cells healthy, carrying oxygen from one cell to another and supplying oxygen to our muscles. Iron increases brain function, aids in neurotransmitter synthesis, regulation of body temperature, enzyme activity and energy  metabolism.
• Rich in magnesium – which is good for relieving migraines. It helps relax blood vessels and may even play a role in delaying Type 2 diabetes onset by improving insulin sensitivity.
• Contains lysine – essential for tissue growth and repair.
• And it’s gluten free!

Today’s recipe is a beautiful collaboration between my mother and myself.

Seafood Quinoa Risotto with Mushrooms (Marisco Risotto Quinua con Setas)

Makes 4 servings

Preparation time: 30 minutes

1 cup quinoa, rinsed

2 Tablespoons extra virgin olive oil

1 garlic clove, finely chopped

1 ½ cups white onion, chopped

1 8-ounce package sliced mushrooms

3 teaspoons chopped fresh thyme

1 cup Moscato wine

1 pound uncooked medium shrimp, peeled and deveined

Grated Parmesan cheese (optional)

Place quinoa and 2 cups of water in a 1 ½ quart saucepan and bring to a boil. Cover. Reduce heat and let simmer until water is absorbed, about 13 minutes.

Meanwhile, heat oil in large pan over a medium-high flame. Add garlic and stir 30 seconds. Add onion, sauté for about 5 minutes, until begins to brown. Add your mushrooms and thyme, sauté for about 5 minutes, until mushrooms are tender. Add wine and shrimp. Stir and sauté for another 10 minutes.

Mix quinoa into mushroom and shrimp mixture. Cheese is optional; pass it separately.

Buen provecho!