Quinoa (pronounced ‘keen wah’) has been touted as a must eat food by nutritionists and those alike. It’s available season round and has been steadily gaining in popularity. It’s also easy to cook and prepare. Below is a tidbit on quinoa.
A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. – WHFoods.com
I’m a huge fan of quinoa and there’s always some around in my kitchen. It’s about time to share a simple recipe with the rest of you.
1 cup of cooked quinoa*(I mixed in a bit of red quinoa for presentation sake)
1/4 cup of diced red onion
1/4 cup of diced carrots
1/4 cup of sliced snow peas
1 Tablespoon of green onions
1/4 teaspoon of salt
2 sprigs of parsley for garnishing
1/2 Tablespoon of olive oil
*Cooking quinoa – 1 part quinoa to 2 parts water. Bring water to a boil, reduce to low heat, add the quinoa, cover and cook for about 15 minutes.
Heat up a wok or large non-stick pan to medium-high heat. Add half a tablespoon of olive oil. When the oil is hot, add in the onions, carrots, snow peas, and green onions. Sautee for about 2.5 minutes then add the quinoa. Toss the quinoa and the rest of the ingredients around for 8-10 minutes. Turn off the heat, add the salt and toss a few more times. Let the quinoa rest on the hot wok or pan for about 5 minutes.
Pack in the quinoa tight in the center of a large white plate and garnish with parsley leaves. Make sure to remove the stems.