If your family is getting tired of rice, or if you need to pack some extra protein into a picky eater, try quinoa (pronounced keen-wa). It is delicious, easy to make, and not very expensive. Best of all, it is very healthy.
Although it looks and cooks like a grain, it is actually related to leafy green vegetables such as spinach and Swiss chard. It has a nutty flavor and a slightly crunchy texture. Quinoa is a complete protein, meaning it includes all nine essential amino acids. It is also a good source of manganese, magnesium, iron, copper, and phosphorus, and it is gluten free.
I normally make it just like rice and top it with a little butter and salt, but one day my husband decided to make it like Thanksgiving dressing. My whole family loved it, and it tastes warm and homey on chilly winter nights.
Simply boil 1 cup of quinoa, 1 teaspoon of rubbed sage (you can use more or less depending on your preference), and 2 stalks of chopped celery in 2 cups of chicken broth. When it comes to a boil, cover and reduce the heat (just like you do when cooking rice) and let it simmer for about 20 minutes. It is done when the water is gone and the grains are tender. Stir in ¼ cupped chopped parsley and salt to taste.
You can also cook quinoa with chopped carrots, celery, green peas, onions, and curry for an Indian flare.
For the best price, buy quinoa from the bulk bins at your local health food store or Sprouts Farmer's Market. It will be near the rice and dried beans.
Quinoa also makes a great breakfast. Ancient Harvest makes quinoa flakes that cook like instant oatmeal. Top with a sprinkle of brown sugar for a hot, hearty, healthy start to the day. I buy this at Vitamin Cottage, but it is available at many stores in the cereal aisle.
1 comment:
I've always liked quinoa but hadn't ever thought to cook it this way--I'll be trying it soon!
xo
Post a Comment