Quinoa (prounounced keen-wah) is a fabulous and versatile grain. It's easily digestible and has a light, nutty flavor. It's has more protein (averages about 16.2%) and calcium than a quart of milk, so it gives you endurance. It's high in iron, magnesium, and potassium. It is strengthening to the kidneys and heart. With this grain, a little goes a long way! It expands to four times its volume when cooked. What's not to love.
Veggie Stuffed Quinoa
Ingredients
1 tablespoon olive oil, plus more for oiling the pan
1 red onion, chopped
1/2 pound sliced mushrooms
1 cup chopped carrots
1 red bell pepper chopped
1/2 cup chopped parsley
1 cup of chopped arugula
3/4 teaspoon ground cumin
1 t sea salt (or to taste)
1t garlic powder
1 cup uncooked quinoa, rinsed and cooked according to package directions (Salt and pepper to taste
1/2 cup roasted almonds
Method
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.
Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped pepper, cook until just softened, then add parsley and arugula (in batches, if needed).
Let greens wilt then stir in garlic powder, salt, and cumin and cooked quinoa and toss gently to combine. Add salt, pepper and almonds and cook 1 to 2 minutes more. Set aside to let filling cool until just warm. Serve as a tasty side dish or in sprouted whole grain wraps. This made a huge pot as you can see, so it should last for a few days and lunches!
Finished dish!
Happy and healthy eating!
1 comment:
oooohhh! I am very excited about making this recipe. I just learned how to make Quinoa and I love it, and even better Chris loves it! Thanks for teaching us how to eat healthy! You should write a book!
Post a Comment