Quinoa contains more protein than any other grain...on average 16% protein. And, it's nutty and delicious.
Basic Quinoa Recipe
1 cup Quinoa
1 1/2 tbsp. corn or peanut oil
1 small onion, diced
1 tbsp. grated ginger (or 1/2 tsp. dried ginger)
2 cloves garlic, diced
optional 1 cup small cauliflower florets
1 tbsp. curry powder (or combination of cumin, coriander, turmeric)
1 3/4 cups of water or vegetable stock
optional 1 cup frozen peas
salt and pepper to taste
Heat oil in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.
Add the ginger root, garlic, spices and cauliflower if using. Cook for one minute stirring constantly.
A fine, white spiral appears around the grain as it cooks.
Stir in the curry and/or spices. Cook for one minute stirring constantly.
Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.
Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.
Fluff with a fork before serving.
Serve Hot or Cold.
Variations:
1) Cajun - instead of curry spice use cajun spice and use 1 cup of diced red pepper instead of cauliflower and/or add frozen corn instead of frozen peas.
2) Asian - instead of curry spice use Chinese 5-spice and use 1 cup of snow peas instead of cauliflower and/or the frozen peas and or 1 cup of brocolli florets.
Basic Quinoa Recipe
1 cup Quinoa
1 1/2 tbsp. corn or peanut oil
1 small onion, diced
1 tbsp. grated ginger (or 1/2 tsp. dried ginger)
2 cloves garlic, diced
optional 1 cup small cauliflower florets
1 tbsp. curry powder (or combination of cumin, coriander, turmeric)
1 3/4 cups of water or vegetable stock
optional 1 cup frozen peas
salt and pepper to taste
Heat oil in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.
Add the ginger root, garlic, spices and cauliflower if using. Cook for one minute stirring constantly.
A fine, white spiral appears around the grain as it cooks.
Stir in the curry and/or spices. Cook for one minute stirring constantly.
Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.
Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.
Fluff with a fork before serving.
Serve Hot or Cold.
Variations:
1) Cajun - instead of curry spice use cajun spice and use 1 cup of diced red pepper instead of cauliflower and/or add frozen corn instead of frozen peas.
2) Asian - instead of curry spice use Chinese 5-spice and use 1 cup of snow peas instead of cauliflower and/or the frozen peas and or 1 cup of brocolli florets.
I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this quinoa widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for quinoa,Thanks!
ReplyDeleteYour recipe doesn't seem to use the quinoa.
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