One thing I love about Quinoa is its versatility, after my purchase of this food I immediately started searching for recipes. I was in awe seeing that I could use it to make casseroles, salads, meat loaf, bread, pudding and on. While many may say it is a grain my research shows that it is actually a seed, makes sense that is what it looks like.
Quinoa is high in protein, contains eight much needed amino acids, rich in calcium, fiber, cholesterol free, gluten free, and wheat free. It also a great resource for the following: potassium, iron, B6, manganese, niacin, copper, thiamine, riboflavin, tryptophan, and phosphorous, magnesium, and B vitamins. It has also been said that quinoa may help to lower blood pressure, and aid in the relief of migraines.
Before cooking with quinoa be sure to rinse it or it will have a bitter taste. Also note that one cup of cooked quinoa yields three cups, cook one cup of quinoa with two cups of water until it becomes transparent, and you can see what looks like a little tail.
With that said here is the first recipe I made with quinoa.
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Chessy Broccoli Quinoa
1 cup cooked quinoa
cooked broccoli chopped up
1 tbsp of the following Turmeric and garlic
1 tsp of the following pepper, salt and ginger
I also added some grated ginseng root
Cheese whatever you prefer I used a Mexican blend
While the quinoa is cooking add all seasonings, I chopped up the broccoli while it was cooking, and added it as I went along stirring it in until I had the desired amount. Once the quinoa became transparent and was done I added the cheese, this I also stirred in until I had the desired amount.
Anyone who reads my blog on a regular basis knows that I never follow a recipe, but if you want the original recipe I used just click on the photo credit. Also while doing my research I found this great site dedicated to cooking quinoa. If you sign up for the newsletter you can get a free quinoa cook book, I got mine. I also have a board on Pintrest just for quinoa.
Shared at Wildcrafting Wednesday and here.