There’s been lots of talk about “wonder foods” and quinoa is certainly one! Nicknamed “gold of the Incas,” quinoa is considered an ancient grain and has become a menu darling – seen on menus across the city.
Photo from www.EatingWell.com
What makes it a super food is that it’s known for lots of health benefits. Quinoa (pronounced KEEN-wah) is high in fiber, vegetarian-friendly protein-source, and gluten-free. This makes it perfect for vegans and those with gluten sensitivities.
Easy to cook, this little seed (yep, it’s a seed) gets light and fluffy after cooking and has a subtle nutty taste that pairs well with other flavors.
Sprinkle it on salad or feature it in a protein bowl: mixed greens, avocado, colorful veggies, and garbanzo beans drizzled with a citrusy vinaigrette.
I also love it as a side dish like in a Quinoa Jumble, studded with diced cucumber, fresh dill, curry, and golden raisins.
So give this might little seed a try – it’s d’lish and great for you! -Kathy
Quinoa Jumble
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!
Makes about 4 cups
3/4 cup quinoa
1 1/2 cups water
1 -2 tsp. curry powder
1 tsp. minced garlic
2 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
2 tsp. lemon zest
1/2 cup 1/4-inch-diced organic cucumber
1/2 cup cooked garbanzo beans, drained
1 Tbsp. chopped fresh dill
1/2 cup chopped fresh parsley
1/2 cup golden raisins
1/2 cup hazelnuts, lightly toasted and coarsely chopped (or substitute chopped raw almonds)
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 tsp. sea salt
1/4 tsp. black pepper or a pinch of red chili flakes if you like it spicy
Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water and curry powder and bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.
In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well. Serve immediately or store refrigerated for up to 3 days.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com
