Is your midlife palate bored to ambivalence about mealtime? Often I lament the ho-hum of my menu repertoire, but I still go back to the tried and true in every food group. But recently, in an unlikely coincidence, I tried and enjoyed two new- to-me foods that begin with the letter Q: quinoa and quark.<\/p>\n
Quinoa (KEEN wah) has been around for centuries, dating back to the Incas, but only popular in the recipe books for a few years. I didn’t try it sooner because I thought it was time consuming to prepare, but even with the required prerinse it can be ready to eat in 15 minutes and is available at any grocery store.<\/p>\n
Quinoa is called a grain (and by some, \u201cthe perfect grain\u201d) but it is actually a seed. It\u2019s \u201cperfect\u201d because it provides high levels of protein and amino acids, has many minerals and is gluten-free. The flavor is a little nutty, and its unique texture is mildly chewy with a tiny crunch. I cook mine in broth and it absorbs flavors nicely. Quinoa can be eaten as a side dish or in a salad or casserole, like rice. You may think of the grain-shaped pasta called couscous when you see quinoa, but quinoa is smaller, not as soft and so much better for you. For quinoa recipes and tips, I suggest Savvy Vegetarian<\/a>.<\/p>\n My German friends introduced me to quark. As much time as I spend in the grocery store, I had never heard of it! Quark is a fresh (not aged), soft cheese. A little like yogurt or whipped ricotta, it can be on the menu any time of day. I first had quark served with fresh fruit but have since experimented by mixing in savory spices to use as a dip and a baked-potato topper.<\/p>\n In Germany, quark is a dessert staple for cheesecake and other treats. With twice the calcium of cottage cheese<\/a>, and half the carbs of low-fat yogurt, quark is very low in fat and high in protein. I found it in Whole Foods in tubs in the dairy aisle.<\/p>\n Add a \u201cQ\u201d to your menu this week Is your midlife palate bored to ambivalence about mealtime? Often I lament the ho-hum of my menu repertoire, but I still go back to the tried and true in every food group. But recently, in an unlikely coincidence, I tried…<\/span><\/p>\n\u2014<\/s>tell us what you think.<\/p>\n","protected":false},"excerpt":{"rendered":"