Quinoa (pronounced keen-wah) is a nutritional powerhouse with ancient origins. Cultivated by the Incas as the "mother of all grains" it contains all nine essential amino acids--making it a great source of protein for vegetarians. It is high in magnesium, fiber, calcium, phosphorus & iron. Additionally, it is gluten-free and as a whole grain helps to stabilize blood sugar. It has a waxy protective coating called saponin, so for best results rinse quinoa in a fine mesh strainer until the water runs clear. When cooked, it has a fluffy, slightly crunchy texture and can be served as a porridge for breakfast (add fruit, nuts, almond milk) or as an entree (I add pumpkin seeds, mandarin oranges, diced green onions). Experiment with different additions, spices & herbs. I cook up a batch in 20 minutes and keep it in the refrigerator for up to 5 days--easy, versatile & nutritious.
Recipe-Quinoa Pilaf
Ingredients:
- 1 cup Quinoa (white, red, or black)
- 21/4 cups water or stock (check the sodium content if store bought)
- 1/2 cup dried cranberries (no sugar or sulfur added)
- 1/2 cup walnut pieces
- 1/4 cup chopped fresh parsley
- pinch of salt
Directions:
- Rinse quinoa in fine mesh strainer until water runs clear
- Boil water/stock & add quinoa & salt, cover & reduce heat
- After 15 minutes add cranberries & walnuts to top-do not stir
- Cook an additional 5 minutes until all the liquid is absorbed (the spiral-like germ becomes visible)
- Remove from heat, add parsley and fluff with a fork
Yield: 4 servings-enjoy!
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