This little pseudo-cereal – it belongs to plant species goosefoot, not the grass family – is showing up in salads on other menus all over town. Sabzy Persian Grill mixes quinoa in with its tabouli salad, while Upper Crust Cafe sells a quinoa salad with pecans, cranberries, parsley, celery and a vinaigrette. The staff says, while they don’t have it every day, quinoa is quite popular when it is available.
At Naan-o-licious, the quinoa twist is a hit, says manager Jabed Hossain. “People really like quinoa in their salads, so we sell that more than the curry.” The restaurant uses red quinoa, mixed with tomatoes and lemon, and it sits overnight to let the flavour really develop. The restaurant is currently working on a new menu and is considering adding more items with quinoa, says Hossain, including more salads and appetizers.
But this nutty-tasting super seed can be used for more than just salads. Jeff Jackson, executive chef at Sorrentino’s downtown location, places a Portobello mushroom on a bed of red quinoa, sauted spinach, basil jam, balsamic reduction and ricotta salad. “The quinoa is really earthy so it matches with the mushroom and spinach,” Jackson explains. “It’s also celiac friendly and we get a lot of guests that come in with that specific allergy. And lots of vegetarians like quinoa.”
He also appreciates quinoa for its health benefits – it’s full of dietary fibre, iron, potassium, magnesium and calcium, among other nutrients. While white and golden quinoa are generally seen as the most common kinds of quinoa, Jackson prefers the nutty, sweet taste of red quinoa.
What about people who are wary of trying this tiny seed that can be boiled or prepared in a rice cooker? Krause advises just taking the plunge. “It’s one of those extremely popular foods right now, but we do have some customers who come in and are unfamiliar with it,” he says. “They usually end up liking it.”
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