Equadorian Quinoa Casserole

Fact: Quinoa is a staple food of the Incas and the Indians in Peru, Ecuador and Bolivia.  During his pioneering investigations in the 1930's, Weston Price noted that the Indians of the Andes mountains valued gruel made of quinoa for nursing mothers.   Quinoa contains 16 to 20 % protein and is high in cystine, lysine and methionine-amino acids that tend to be low in other grains.  It contains iron, calcium and phosphorus, B vitamins and vitamin e, and is relatively high in fat.   Like all grains, quinoa contains antinutrients and therefore should be soaked as part of the preparation.


Equadorian Quinoa Casserole

2 c. quinoa
6 c warm water plus 2 T. whey, yogurt, kefir, buttermilk, lemon juice or vinegar

Soak  for at least 12 hours. You will see little sprouts in a few hours which means you've released an increased amount of nutrients and neutralized the phytic acid.  Here are some links for more details:

http://www.westonaprice.org/faq/785-faq-grains-seeds-nuts-beans.html

http://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html

1 bunch green onions, chopped
2 T. extra virgin olive oil
1 tsp. annatto seeds (available in Latin America markets)
1/2 tsp. salt
3 cloves garlic, minced
4 cups chicken or beef broth
2 medium potatoes, washed and sliced
1 bunch cilantro, tied together
1/2 cup yogurt
5 T. cream cheese

This is an authentic recipe incorporating  the basic principles for easy digestion and thorough assimilation by the use of rich stock made by boiling bones for a long time and pre-soaking of grains.

1.Drain quinoa as best as you can. (I never get all the water out)
2.Saute annatto seeds in oil for several minutes; remove with slotted spoon.
3.Saute onions in the same oil, adding garlic at the last minute.
4.Add quinoa and stock and bring to a boil.  Skim, reduce heat, cover and simmer for 1 hour or more on very low heat.
5.About 1/2 hour before serving, stir in the potatoes and salt.
6. About 10 minutes before serving, add cilantro.
7. To serve, remove cilantro and store in cultured cream and cheese.

Note:
-While this recipe is quite delectable, I usually make it simple.  I soak the grain and drain.  Then I add the broth and cook.  I use that in everything.
-I don't even know what annatto seeds are! :D I have used coriander instead.  You could put it in a little cheesecloth bag.