Although quinoa is becoming more widely available, many people have never heard of this wonderful Incan supergrain.
Additionally, most of those who are aware of its existence perceive it as a culinary challenge, citing unfamiliarity with cooking techniques as a barrier to including it in their meals.
Alas, if you know how to boil water — and chop some vegetables — you can add fiber and protein-rich quinoa to your next dinner.
This side dish recipe — a perfect accompaniment to a grilled or lightly pan-seared protein of choice — gets an A for taste and an A+ for (lack of) effort!
If you’re looking to add some color to your plate, I recommend using red quinoa!
YIELDS: 4 servings
- 1 cup dry quinoa
- 2 cups water
- Small sprinkle of salt
- 1/4 cup minced garlic
- 1/2 cup diced onions
- 1/2 cup sliced mushrooms
- 3/4 cup sliced red peppers
- 1/2 cup sliced green peppers
- 1/2 cup thinly sliced carrots
- 4 Tablespoons lemon juice
- 2 Tablespoons toasted sesame oil
- 1/2 cup raw cashews (optional)
- Spices of choice, to taste (recommended: cinnamon OR cumin OR powdered ginger)
In a medium-sized pot, combine quinoa, water, salt, garlic, onions, mushrooms, peppers, and carrots.
With the pot uncovered, bring mix to a rolling boil.
Once rolling boil is reached, lower heat to medium and cover pot.
Once water has evaporated, turn off stovetop and remove pot from heat.
Add lemon juice, sesame oil, and spices. Stir thoroughly.
Serve. Once on plate, add cashews.
NUTRITIONAL INFORMATION (per serving, with optional cashews):
1.8 grams saturated fat
180 milligrams sodium
6 grams fiber
9.5 grams protein
Excellent Source of: Potassium, Vitamin A, Vitamin C,
Good Source of: Fiber, Magnesium, Manganese
PS: If you didn’t already know, I ONLY post recipes that I myself cook and enjoy savoring.
The accompanying photo shows this very quinoa pilaf (bottom right, made with red quinoa) as part of my dinner last night. The purple you see is some leftover red cabbage I decided to throw in.