For a while quinoa (pronounced keen-wah) mystified me. What was this strange ingredient that kept popping up in restaurants and on cooking shows? It’s not a grain, but cooked like one? It’s a seed?! Luckily, one of my friends is a great cook and offered to make a meal using quinoa for me. My life was forever changed and I have been enjoying the health benefits of this super seed ever since. Her recipe follows below.
The Benefits:
-very high in complete protein (this aids in tissue repair and growth)
-high in magnesium (magnesium is a mineral that helps to relax blood vessels)
-no sodium (sodium is NOT your friend)
-faster and easier to make than rice (replace rice with quinoa)
-high in fiber (keeps you full and aids in digestion)
-contains iron and calcium
-contains Vitamin B
Inayat's Progressive Indian-style Quinoa
Ingredients:
2 tablespoons olive oil OR grapeseed oil
1 cup quinoa
¾ cup water
1 head of organic broccoli, chopped
1 head of organic cauliflower, chopped
2 large organic carrots, chopped
4 cloves organic garlic, minced
2 teaspoons mustard seed and to taste
1 teaspoon pepper and to taste
salt (if you must) to taste
Directions:
1. In a saucepan bring the water to a boil. Add quinoa and reduce to a simmer. It will take between 15-30 minutes for the quinoa to be ready. Keep stirring every few minutes. When the water is soaked up by the quinoa it is ready. Add mustard seed and pepper once quinoa is fully cooked. Do not be shy with the spices! They add a delicious and unique flavor.
2. Meanwhile, in a separate pan, heat the oil and add the minced garlic. Cook for 30 seconds.
3. Add mustard seed and pepper and stir. Add the broccoli, cauliflower, and carrots to the pan. Cook until tender.
4. Combine veggies and quinoa. Add more mustard seed and pepper to taste.
5. Enjoy!
This recipe lends itself to great variation. Add different vegetables and try different spices!
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