A staple in my kitchen, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and nutty flavor when cooked. It is commonly considered a grain but is actually a relative of leafy green vegetables like spinach and Swiss chard. Recently rediscovered, quinoa had been called “the gold of the Incas.” Now it is gold in my house at dinner time – my kids love it with stir fry instead of brown rice. I happen to love it mixed with veggies for lunch or dinner. As a vegetarian, I am always looking for more protein, and quinoa provides me with not only a delicious taste but nearly 15 grams of protein per serving.
Enjoy one of my favorite recipes:
Carrot, Zucchini and Asparagus Quinoa
2 Tbls dried currants
2 med carrots, cubed
2 sm zucchini, cubed
3-4 asparagus spears
1 shallot, chopped
2 Tbls olive oil
Saute chopped vegetables in oil until tender. Prepare quinoa according to directions on box. Mix together. Add salt and pepper to taste.