Quinoa (win-o-uh) is one of the healthiest grains in the world. Truth be told, almost all grains are bad since they totally screw with your blood sugar. Anyhow, I tried quinoa one day and was hooked. It tastes like nutty rice. Technically speaking, what we eat is actually the seeds of the chenopodium quinoa plant. But hey, who’s being technical?
I buy it in bulk from coops or natural food stores and it’s much cheaper. You could cook it in water like rice. Heck, you can even do it in a rice cooker for simplicity. My girlfriend’s rice cooker is only for her white rice (I can’t persuade her to give that up because white rice is quite possibly the most useless grain nutrition wise). So I cook it on the stove with a few things added.
Sauteed shallots are always a good sign. Quinoa goes with any meal feature: chicken, steak, fish, pork, or nothing at all. You can add all kind of vegetables to it to make a meal out of itself. I’ve also been making kale chips recently. It’s a fun way to have your veggies for movie nights.
This also works great for thick seaweed like kelp.
I paired them tonight with a filling yellow curry of carrots, potatoes, and sweet onion.
1 cup quinoa, rinsed (I don’t rinse mine because the saponins are already removed)
2 cups water (chicken stock if you have it)
1 clove garlic, minced
1 shallot, diced (or sweet onion)
1 t dried oregano
salt/pepper to taste
4 T olive oil
Heat 2 T olive oil in a heavy bottomed sauce pan over medium high heat. Add shallots and garlic and cook until translucent, a few minutes. Add quinoa and cook for 2-3 minutes. The longer you cook it, the more “roasted” it will taste. Add water and 1 t salt. Bring to a boil, cover, and simmer for 20 minutes. Add 2 T olive oil and fluff up the grains. Add salt/pepper to taste.
1 bunch kale, chopped
Toss the kale in a little olive oil and pepper, just enough oil to coat it. Roast at 350 F for 15 minutes. Check often as times can vary. You want them crispy, but not blackened. Sprinkle with salt after removing from oven.
*next up…Homemade Garlic Sausage…*
Filed under: my grindz |