Quinoa- What In the Heck Is It?

You may have seen it at Trader Joe’s or Sprouts- Quinoa. It’s a funny little word and took me a while to figure out how to say it (it’s pronounced “Keenwah”) but it has become one of my “stables” in my kitchen. It’s not a grain, believe it or not, it’s actually a seed!

It’s one of the most perfect non-animal protein sources, it contains all 9 of the essential amino acids that are crucial to our health. It is gluten-free and low on the glycemic index (which means it won’t spike your blood sugar level like white rice will).  

I have been replacing it with any meals that include rice because you’re getting so much more nutrition with Quinoa. You can buy it in the box from Trader Joe’s or you can buy in bulk from Sprout’s. You cook it just like rice, two parts water to one part quinoa. For example, if I put in 1 cup quinoa I’d add 2 cups of water. Let it come to a boil, then reduce the heat to let it simmer for about 15- 20 minutes or until it becomes soft.

Cranberry Quinoa Salad

1 cup of quinoa

2 cups of water

2 tablespoons of olive oil

1 bunch of green onions (cooked)

¾ cup of dried cranberries

½ cup of fat free feta cheese (you can get it at Trader Joe’s)

Sea salt and pepper

**cook the quinoa and drain. Add olive oil to quinoa and stir. Add the chopped up green onions, cranberries, feta cheese, salt and pepper. Refrigerate for 1 hour before serving.  

Quinoa and Black Beans (this is one of my favorites!)

·         1 teaspoon vegetable oil

·         1 onion, chopped

·         3 cloves garlic, peeled and chopped

·         3/4 cup uncooked quinoa

·         1 1/2 cups vegetable broth

·         1 teaspoon ground cumin

·         1/4 teaspoon cayenne pepper

·         salt and pepper to taste

·         1 cup frozen corn kernels

·         2 (15 ounce) cans black beans, rinsed and drained

·         1/2 cup chopped fresh cilantro

Directions

1.       Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.

2.       Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

3.       Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

I have a lot of great recipes available so if you want more please let me know!

Love,

Monica

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