Quinoa Explanation & A Recipe

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


5 responses to “Quinoa Explanation & A Recipe

  • photog

    I’ve been eating a lot of quinoa over the past year. I like it because it cooks so fast!

    • simplyeclecticlife

      It does cook fast AND is delish AND is nice for variety instead of a steady diet of brown rice. Do you cook it any special way or add any certain spices that jazz it up? I boiled mine for the recipe in my post but am going to try steaming it next time.

  • Marian Tomberlin

    We usually cook ours in chicken broth and eat it like you would rice as a side dish. I have played with different spices, but it’s good with simply chicken broth which adds flavor and saltiness and pepper. I think the nuttiness in the flavor is tasty. We buy all our grains, rices, quinoa, etc at Whole Foods, or Whole Paycheck as our youngest son (who is grown) likes to call it.

  • ourlifeinaction

    That looks delish! I have heard of this but never tasted it. Doesn;t look like it is too hard to make. 🙂 Thank you for sharing.

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