Have you heard about Quinoa (pronounced KEEN-wa)?
I kept seeing recipes with this miracle ingredient. I kept hearing about how it’s super healthy. Curious, I did some research and tried a recipe with this ingredient.
I learned that it’s not too shabby.
Quinoa is a grain-like crop, grown primarily for its edible seeds. It’s not a true cereal or grain, though, so those with allergies can indulge. Interestingly, it’s not a member of the true grass family – it’s more closely related to species like beets, spinach and tumbleweeds (that last one cracked me up).
It’s packed full of nutrients – amino acids, calcium, iron, and phosphorus. So…despite the fact that it looks kind of like birdseed, I decided to give it a go, and I think you should too.
When I made this, we ate it as the main dish but I’d recommend it as a side dish (and it’s really good on day 2 and 3).
Side note: the original recipe came from here – giving credit where credit is due – but I did change things up just a tad bit.
What you’ll need:
2 Tbsp olive oil, divided
2 lg eggs, beaten
2 cloves garlic, minced
1 sm onion, diced
8 oz mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1 cup frozen corn, thawed
2 carrots, peeled & thinly sliced
1 cup uncooked Quinoa, cook according to package directions
1 Tbsp grated ginger
3 Tbsp soy sauce
2 green onions, sliced
What you’ll do:
-Heat 1 Tbsp olive oil and scramble egg. Remove from pan, allow to cool,cut into small pieces & hang on to until later
-Heat remaining Tbsp olive oil over medium heat. Add garlic and onion. Cook, stirring often, about 4-5 min.
-Add mushrooms, broccoli, zucchini. Cook another 3-4 min.
-Add corn and cooked quinoa
-Add ginger and soy sauce. Toss gently to combine
-Finally, stir in green onions and previously cooked eggs
I found that the recipe needed additional soy sauce upon serving, to taste. I also found that this recipe makes a TON so plan on eating LOTS – and it’s so healthy that this isn’t an issue.
I added a little bit of shredded chicken to mine, because I had it in the fridge and I like to make use of things before they have an opportunity to go bad. I also added chicken because we ate this exclusively for dinner.
I’m wondering for next time about cooking the quinoa in a broth of some variety (chicken or veggie). Have any of you worked with this ingredient before? What are your thoughts on that?
Here’s hoping you will step out of your comfort zone and give this baby a try