Becca's Super Food Number Five: Quinoa.
Oh, how I adore this grain. What is quinoa? Well, in short it is a very protein-rich, seed-like, ancient grain that you cook and serve as you do rice... only quinoa cooks faster than rice (which is a bonus for those who are time-strapped). Quinoa comes in a variety of colors (the most common are red and white) and is a good source of magnesium and iron.
A quinoa recipe (one which Tony LOVED), but it is technically not my own because I originally made it with a classmate. Overall, it is very nutrient-rich, colorful (I think every color in the rainbow is represented... except for blue), and has a nice Indian-curry flavor.
2 cups quinoa
2 cups vegetable broth
2 cups water
1 cup dry lentils
One large red pepper, chopped
One large yellow pepper, chopped
One zucchini, chopped
One onion, chopped
One eggplant, chopped
One can tomato paste
1/2 cup of coconut milk
1/4 cup water
2 Tablespoons curry masala mix
(...or a teaspoon each of dried garlic, ginger, tumeric, and paprika, 2 teaspoons of yellow curry powder, a 1/2 teaspoon white pepper, and an 1/8 of a teaspoon each of salt and cayenne pepper)
- Boil the quinoa and lentils in the water and veggie broth for about 20 minutes or until the liquid is absorbed.
- Saute all of the veggies in about a tablespoon of vegetable oil that is suitable to be used at a high heat (e.g. sunflower or safflower).
- Heat on low heat the 1/4 cup of water and coconut milk. Add the tomato paste and spices and stir until mixed.
- Combine the quinoa/lentils, the veggies, and the sauce in one large serving dish. Stir to mix. Enjoy on its own, with pita or Naan bread, with a fruit chutney or Raita.