Wednesday, March 23, 2011
Pronounced "Keen-Wah." I only found out what it is a couple of years ago. I can't believe I wasn't eating it my whole life. Here's the deal: Quinoa is not technically a grain, but it can substitute for any grain in cooking. It's actually the seed of a leafy plant, related to spinach. Quinoa is very popular among vegetarians because of it's full protein content. It provides all 9 essential amino acids, has iron, potassium, vitamins and minerals. It's a good source of fiber and easily digested. Quinoa is gluten-free and cholesterol-free. It is so versatile because you can stir in anything you want, veggies, mushrooms, herbs, garlic, beans, broccoli, artichokes, olives, peas even fruit! For extra flavor, use vegetable broth instead of water when cooking. It makes an excellent side dish instead of that same old Rice-a-Roni. Eat hot or cold or for breakfast. Wow, I can't say enough about this stuff! Seriously try it; so delish. (I don't eat food that tastes bad!) Read more for recipe:
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 yellow onion, chopped
2 garlic cloves, diced
1 can of organic diced tomatoes (I buy no salt added cuz the broth is loaded with salt!)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 bay leaf
3-4 cups organic vegetable broth (depending on how liquidy you like it)
1 cup quinoa, rinsed in cold water first
1 cup of stir in (I like peas, but you could pick anything you love!)
1. Heat oil in stock pot, big enough to hold all the liquid. Add onions and red, green peppers; cook and stir for about 5 minutes. Add the garlic and cook for about 2 more minutes. Stir in quinoa, broth, tomatoes, garlic powder, seasoning, and bay leaf.
2. Return to a boil, cover and simmer on low about 20 minutes until most liquid is absorbed and grains are soft.
3. Remove from heat, remove lid and stir in peas. Take out bay leaf. Chow down!