Thursday, January 24, 2013

Quinoa With Veggies

I wanted to share with you a healthy ingredient, that I've had some experience cooking with and like trying to find new recipes that incorporate it. It's called quinoa,  which is a pseudo-cereal. The grain-like crop primarily grown for its edible seeds. It's rich in fiber, contains essential amino acids, and also rich in calcium, phosphorus and iron.
I found this recipe that works as a perfect hearty side and pairs nicely with any meat. I made this to go with baked tilapias. The recipe calls for a few vegetables, but suggests adding whatever vegetables you like. I threw in half of a green pepper and one whole zucchini, but chopped. This was quick and easy to make and went over well with the adults at least. We'll keep trying with the kids.

Quinoa With Veggies


1 C. quinoa
3 C. water
1 pinch Salt
3 T. olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
1/2 cup corn kernels
1/2 tsp. cumin
1 tsp. dried oregano
salt and pepper to taste
2 green onions, chopped

1. Bring the quinoa, water and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Once done, use a mesh strainer to drain, and set aside.

2. Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellow, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

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