Say it ain't so: Quinoa prices up 30%

Okay I'll admit - I don't follow the same economic indicators as the pundits in Washington. The rising price of gas or the challenge in obtaining home financing doesn't phase me. Yet, I too felt a hit this week, in an unexpected place. The price of my dear quinoa was up 30% at my local co-op.

People are catching on to this protein rich, whole grain from South America. Last year was a record year with demand increasing by over 25%. And at the Park Slope Food Co-op, where I shop, quinoa is the top seller in its bulk bins.

While thrilling to see the public catching on to this nutritious food, I must admit my feelings are bittersweet. The price of quinoa now costs three times that of brown rice! And with my gluten-free diet, I tend to rely on this dear grain almost as much as our country depends on foreign oil.

Quinoa Stuffed Peppers

Armed with Google, I searched for explanations. I was led to the website of Andean Naturals, one of the large growers of quinoa. Apparently, 2008 was a tough year. A frost in November wiped out 40% of the annual product. Which only compounded the struggles farmers already had in keeping up with demand. It seems quinoa continues to be grown mostly by traditional methods, e.g. harvesting by hand, rotating with other crops, using no pesticides. While largely sustainable, these methods have made it challenging to increase production. As a result more farmers are giving way to modernization, using tractors and rotating crops less.

The Economist might cheer these moves, but I'm all for the status quo. I'd hate for farmers to change their entire method of production (I think they've been growing this way for 4000 years), just because this gringo wants his quinoa fix. What good is this nutritious food if it produces a less healthy planet?

My solution: Eat more rice. And pray for rain, lots of it.

Recipe: Tomatillo Corn Salad

I am someone who is inspired by ingredients. And during my recent visit to the farmers market, I couldn't help but want to take home some tomatillos. These green tomato-like fruits with a paper-y husk are often featured in Southwestern and Mexican cuisine.

With cilantro and some chili peppers, tomatillos make a great salsa. Instead of the usual corn chips, I thought it would be fun to feature in a quinoa salad with corn and zucchini. I was surprised by how great this recipe turned out. And also how easy it was! If you have leftover quinoa, it can be made in under 15 minutes!

Serve by itself or over a bed of spinach or arugula. Pairs well with grilled fish.

Tomatillo Salsa
(recipe from Vegetarian Cooking for Everyone)
8 ounces tomatillos, husks removed
5 sprigs cilantro
2 serrano or mild chili peppers
1/2 small white onion, sliced
Salt

Place tomatillos in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer until they are dull green, about 10 minutes. Drain. Puree in a blender or food processor with the chiles, onion, cilantro, and 1/4 teaspoon salt. Chill before serving.

Quinoa Salad with Corn and Zucchini
1.5 cups quinoa
3 cups water
1 corn, kernels removed
1 medium zucchini, quartered and sliced
1 tbsp olive oil

To make quinoa, place in heavy pot with water. Bring to boil, then lower the heat to a simmer. Cover and cook for about 20 minutes, until quinoa is finished.

In a medium sized skillet, saute corn and zucchini in olive oil over medium heat. Cook for 5-7 minutes until done. Add to cooked quinoa.

Serve with tomatillo salsa. Enjoy!

Recipe: Falafel with Quinoa Tabouli

Mmm falafel. This ancient Middle Eastern vegetarian pattie has long been one of my favorite foods. And with hummus and a refreshing quinoa tabouli salad, it is especially delicious.

As a resident of New York there is no shortage of places where you can find falafel (Taim and Azuri Cafe are perhaps my favorites). However, often times the patties are deep fried in who-knows-what-quality oil. The healthier baked versions, like those at upstart Chickpea, don't quite do it for me.

I have long searched for a way to make them at home - from box mixes to recipes using canned chickpeas, all of which in my opinion missed the mark.

Fortunately, my long search ended this weekend. Thanks to a great recipe inspired by the eat well cookbook. Like the traditional falafel, this one uses dried fava beans. Which, can usually be found at Middle Eastern grocery stores. If you have no luck, you can always substitute with dried chickpeas.


Falafel Recipe
Makes 20 falafel patties

1 cup dried fava beans, soaked in cold water overnight
1/2 cup dried chickpeas, soaked in cold water overnight
1 cup fresh flat-leaf parsley, chopped
1 small onion, chopped
2 cloves of garlic, chopped
1 tbsp lemon juice
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp paprika
1 tsp baking soda
1 heaped tsp sea salt
freshly ground black pepper
coconut oil for light frying

Combine drained, uncooked fava beans and chickpeas in a food processor. Process until they resemble breadcrumbs. Add onion, garlic, herbs, spices, lemon juice, baking soda, salt and pepper and continue to process until well blended. Add a couple of tablespoons of water if necessary for machine to run. Let sit for 30 minutes for flavors to blend.

Cover the bottom of a large deep pan with coconut oil over medium high heat. (A cast iron pan is great for this.) I choose to lightly fry the patties as oppose to submerging them in inches of oil. Make sure the oil is hot before inserting the patties (it should sizzle when in contact with the batter).

Then using hands, shape heaped teaspoons of falafel mixture into small flat patties. Fry in batches, without crowding. A couple minutes on each side or until brown. You will need to reapply oil during this process. Enjoy hot or at room temperature.

I highly recommend serving the falafel with a side of quinoa tabouli. Cause, you know, it looks prettier.

Fortunately, it is very easy to make, and can be done while you are preparing the falafel.

The recipe calls for using quinoa, a South American whole grain, that is becoming increasingly common in the states. It is high in protein and a great substitute for traditional bulgar wheat. Especially for those with wheat allergies (like myself).


Quinoa Tabouli Recipe
Makes 4 servings

1 cup quinoa
2 cups water
1 1/2 cups fresh flat-leaf parsley, chopped
2 tomatoes, finely chopped
1/4 cup lemon juice
extra virgin olive oil

Combine quinoa and water in a saucepan and bring to a boil, then let simmer, covered over medium heat for 15 minutes until most of water has been absorbed and quinoa is tender. Remove lid, stir once, and continue to simmer until all water is evaporated. Cool. Stir in parsley, tomatoes, lemon juice and 1 tablespoon olive oil. Season with salt and pepper to taste.

Don't forget the hummus!