Remember a few weeks ago when I was singing the Pina Colada song and celebrating Atlanta’s warm weather? During Crazy for Coconut Week, I posted a quinoa cereal recipe that got a few of my friends asking about quinoa.
Q. What is quinoa?
A. To quote a World’s Healthiest Food article, “Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked… 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.”
Q. How do you pronounce it?
Q. Why is it good for you?
A. As mentioned above, quinoa is rich in protein, with all nine amino acids. It is especially high in the amino acid lysine, which helps with tissue growth and repair. It is also a very good source of manganese, magnesium, folate, and phosphorus.
Q. What other quinoa recipes do you have?
A. Glad you asked! Here a couple recipes below, enjoy!
I love this recipe from Cooking Light! I added garlic and cayenne but the rest is the same. See the pictures below for my serving suggestions.
1 3/4 cup water
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup fresh parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 Tbsp. chopped green onions
1 Tbsp. olive oil
2 teaspoons minced fresh onion
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 garlic clove, minced
Dash of cayenne
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Remove from heat; fluff with fork. Stir in tomato and remaining ingredients. Cover, let stand for 1 hour. Serve chilled or at room temperature.
|Serve tabbouleh over a salad. Drizzle balsamic vinegar if desired.|
|Serve in a toasted pita pocket with hummus, yum!|
Check back again this week for another tasty quinoa recipe that you can serve for dinner!