Quinoa has proven to be one of the biggest food trends of the 21st century. Although its popularity may be associated with the recent decades, this grain has been around for quite some time. The cultivation of quinoa can be traced back to the ancient civilizations of Andes in South America, with its use as a food source starting around 4000 BCE. Three types of quinoa are grown: red, black, and white. It can also be used to make quinoa flakes as well as quinoa flour. The grain is known to have a high nutritional value, containing all the essential amino acids along with particularly high concentrations of protein. Quinoa also has significant amounts of iron and zinc, and is a good source of dietary fibre. These nutrients make it a wonderful alternative for those who don’t eat meat. However, meat lovers can benefit just as much as vegetarians (or vegans) from chosing to eat quinoa.
Princeton has certainly played up its use of quinoa in the dining halls. From the Rocky/Mathey dining hall to the Center for Jewish Life, students can find quinoa dishes on a daily basis. Below are some of the best quinoa dishes made on campus. Be sure to keep on the lookout; maybe they will reappear soon!
1. Chickpeas and Quinoa from Wilson/Butler Dining Hall
Photo by Julie Goldstein
2. Quinoa with Chickpeas, Rice, and Green Peas from Wilson/Butler Dining Hall
Photo by Julie Goldstein
3. Quinoa Succotash with Squash from Rocky/Mathey Dining Hall
Photo by Julie Goldstein
4. Black Bean Quinoa from Wilson/Butler Dining Hall
Photo by Julie Goldstein
5. Quinoa Stuffed Peppers from Wilson/Butler Dining Hall
Photo by Julie Goldstein