Quinoa is a relative newcomer to in the world of American grains, but it has been around for centuries. It is a fantastic source of protein, fiber and magnesium. It’s a healthy substitute for rice and much faster to cook. Quinoa is also a gluten-free option for those with celiac disease and is very easy to digest for those of us with colitis. It is becoming my new favorite grain!
I recently made a tasty recipe that I wanted to share with you. It was very easy and great for leftovers. When cooking quinoa, make sure to rinse it a few times before cooking to remove it’s natural outer coating which can make it taste bitter. Then add it to a pot of water with a 2 to 1 ratio of water to quinoa. Bring to a boil, then cover and simmer for 20 minutes…it’s that easy. My friend Sarah-Irene described them being done as when it looks like there are worms in the pot. I know it sounds gross, but it works!
I went through my fridge and pantry and came up with the rest, fingers crossed it would taste good. To the cooked quinoa, I added steamed broccoli, a can of black beans (drained and rinsed), shredded carrots, chives and cilantro. Mixed it all together with salt and pepper and voila, dinner!
This “salad” is super flavorful and can be served in many different ways. It’s great warm on it’s own, but it would also make a good side for grilled chicken or served cold at a nice summer picnic. I decided to add a small handful of shredded Cheddar and Monterey Jack cheese to the warm salad and enjoy it with a whole wheat tortilla. Since the recipe made enough for four meals, this made great leftovers for lunch the rest of the week. Win!
Have you ever tried Quinoa? Share your recipes in the comments below.