QUINOA pronounced KEEN-Wah has quickly become a staple in my cooking. I love that it is quick and easy to prepare, has outstanding nutritional value and is allergy-free. Since it cooks through in less than 20 minutes, it is a useful grain substitute in just about any recipe. A single serving is high in healthy fats, fiber protein, iron, magnesium phosphorus, and riboflavin. A good gluten-free source of protein, iron, and fiber, quinoa is a quick and flavorful way to get in a serving of whole grains. About the size of pellets of couscous, quinoa cooks in about 20 minutes. Quinoa can be bitter so before cooking give it a good rinse.
Here’s a simple recipe
- 1 cup quinoa, rinsed
- 2 cups water
- 4 medium carrots, chopped
- 1 zucchini, chopped
- 8 spears fresh asparagus, chopped
- 2 tablespoon olive oil
- 1 teaspoon fresh thyme, leaves removed from stem
- black pepper to taste
Steam the vegetables for 3-4 minutes, either in the microwave or in a small covered pot with 1/2 inch water. Place thyme in a small bowl, then whisk in the oil. Once the quinoa is cooked, fluff it with a fork.
Place 3/4 cup of quinoa on each plate. Arrange a quarter of the vegetables over the quinoa and YUM..!!