Quinoa is a complete protein that is naturally gluten free and high in fiber. Quinoa will keep you satisfied for a long time. It is an idea work day lunch that can carry you over to your post work yoga class or gym workout! The Beauty of quinoa is that it is versatile! This is just one example of a meal that you can make from this ancient grain.
Quinoa can be found in most stores in either the gluten free section or near where specialty rices are found. If you cannot find it in your local store, Bob's Red Mill sells (Organic Quinoa Grain and Organic Red Quinoa Grain) direct from their website.
Any quinoa works for this recipe. I tend to purchase quinoa and add it to a jar. Each time I purchase a new variety I mix the jar to create a quinoa variety mix. This adds great color to your meal! After all, we do eat with our eyes first! I try to make my food look good, so my eyes convince my palette how wonderful the food is!
STEP 1: Start by making quinoa.
The ratio is 1 part quinoa to 2 parts liquid. I use vegetable broth (reduced salt) but you can use chicken broth, beef broth, or water.
Bring to a boil.
Cover.
Stir from time to time.
Cooking time will be 15-30 minutes depending on temperature of your stove and quantity you make.
You can STOP HERE if you wish. The quinoa can be stored in an airtight container until you wish to use.
If you wish to fix a dish immediately:
STEP 2: Dice 1/2 of an onion, 4-6 garlic cloves (depending on size), and 2 cups of diced carrots.
Add to a pan with 2 TBSP Olive Oil.
Sautee till the onion turns translucent then add 1 cup of broth.
Satuee until carrots soften and almost all broth is reduced.
Add 2 cups of quinoa back into the pan. Stir until all liquid is absorbed.
Serve in a bowl with a spoon (you do not want to miss out on any quinoa and a fork definitely does not get the small grain as well). Garnish with tarragon and add cashews or peanuts (unsalted) if you wish additional crunch and protein.
Cook Time: Less than 1 hour
Options:
Serve as a side dish to a salad or a sandwich
Dice in pieces of chicken or pork
Satuee tofu and serve on top of the Quinoa Mirepoix
Serve on a bed of spinach
