This is a simple recipe with a new (to me) grain. I think I saw it on Heather’s blog, but I’d already been itching to try it for a while. It’s now a favorite. Bobby loves quinoa too, and he especially loved this dish. We couldn’t get enough. Quinoa is not a true grain; it’s actually a grass. It’s related to beets, spinach, and tumbleweeds. Did you know its leaves can be eaten as a leafy vegetable? Unfortunately, they’re not widely available.
The Incas actually thought quinoa was sacred; they called it the “mother of all grains”. And it is a wonderful grain: it has high protein content (good for vegans and vegetarians) and includes an array of amino acids, which makes it a complete protein; it’s a good source of dietary fiber, magnesium, phosphorus, and iron; it’s even gluten-free and easy to digest.
Nutritionals: in 100 grams there are 370 calories, 64 grams carbohydrates, 7 grams fiber, 6 grams (healthy) fats, 14 grams protein, and a myriad of vitamins: 28% Thiamine, 21% Riboflavin, 38% B6, 46% Folate, 16% E, 37% Iron, 53% magnesium, 65% phosphorus, and 31% Zinc.
I got the secret ingredient from Martha Stewart; I was watching her show while rebounding the other day.
- 1 cup quinoa (dry)
- 1 medium tomato, chopped
- 1/3 cup chopped leeks (raw)
- 1/4 cup chopped fresh mint (secret ingredient!)
- 3/4 cup chopped leafy green (any will do; even lettuce works) OR parsley
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- juice of 1 lemon
- salt & pepper, to taste (more pepper than salt)
- Prepare the quinoa. I used a rice cooker, but you can cook it on the stove as well. The ratio is 2 cups water to 1 cup quinoa. Instructions here.
- Mix all the ingredients together. It’s that simple! Garnish with mint leaves, if desired.
This dish provides a great amalgamation of carbs, fat, and protein. It’s well-balanced meal that’s filling but not heavy; flavorful but not overpowering. Try it! This meal is almost macrobiotic (tomatoes are iffy). Hm, what is Maggie up to now…?
What’s your favorite way to eat quinoa?