“Tastes just like how
mummy made it.” PHOTO: VIRGINIA MARSHALL
PADDLING GOURMET BY VINCE PAQUOT Chili con Quinoa AN ANCIENT TWIST ON A SPICY FAVORITE
Known as the Lost Grain of the Incas, quinoa has been cultivated in the high Andes for over 7,000 years. An enduring urban myth that the seed was rediscovered in a prehistoric tomb after the crop disap- peared from the face of the earth has some basis in truth—evidence of quinoa consumption was found among a mummy’s possessions in Peru. While quinoa was never truly lost, Spanish conquistadors did their best to obliterate the grain, considered sacred by the Incas. Inca emperors initiated the planting season by sowing the first
seeds with a ceremonious gold implement. It’s no wonder they took such care; quinoa is one of the world’s most nutritionally complete grains with up to 18 percent protein, more calcium than milk and high iron content. The success of the empire was due, in large part, to its ability to sustain its people with hearty meals like pesque—quinoa boiled in water and llama fat and beaten with a wooden spoon. Today, this once forgotten grain is a nutritious alternative to rice,
pasta or couscous, and perfect for sustaining hungry paddlers—no llama fat required. I added quinoa to fortify my trip chili a few years ago and haven’t looked back. This deluxe recipe serves four.
BLACK BEAN AND QUINOA CHILI
1/2 cup rinsed and drained quinoa
1 cup water
1 small onion, diced 1 green bell pepper, diced 1 jalapeño pepper, minced 1 tomato, diced 1/2 cup diced carrots
16-oz. can black beans, drained
Combine quinoa and water in pot, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from heat and let stand 10 minutes. Sauté the onion, bell pepper and jalapeño till tender. Stir in the remaining ingredients and simmer 25 minutes over moderate to low heat, stirring occasionally. Add the quinoa and bring back to a simmer. Add water to adjust tex- ture as desired. Serve with grated cheese. Tip: Premix the seasonings at home in a small Ziploc.
VINCE PAQUOT is professional chef and sea kayak guide.
14-oz. can crushed tomatoes 1/2 Tbsp chili powder 1/2 Tbsp dried parsley 1/2 Tbsp dried oregano 1 tsp ground cumin 1/4 tsp black pepper 1/4 tsp salt
Handful grated cheese MEN’S DRIFTER A/C WOMEN’S DRIFTER A/C
patagonia.com www.adventurekayakmag.com 25
Photo by Michael Schaefer © Wolverine World Wide, Inc., offi cial footwear licensee for Patagonia, Inc.
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