1 cup Quinoa
2 1/2 cps. water or liquid vegetable bouillon or a combination
1 leek, thinly sliced, or 1/2 cp. diced onion
1 cp. corn (cut from cob or frozen)
1 cp. winter squash (butternut, acorn, etc.) cut in small cubes
1 tsp. thyme
1 tsp. sage
small pinch unrefined sea salt
1-2 tsp. Extra Virgin Olive Oil
2 TB. minced parsley
Heat oil in heavy pot and add leeks or onions, salt, thyme and
sage. Sauté until onions translucent. Add corn and squash,
sautéing a few minutes more. Add quinoa and liquid, stirring to
mix the ingredients. Bring to a boil, turn heat to low, cover
and simmer 25-30 minutes. Turn off heat, stir in parsley. Let
the quinoa sit, covered, after cooking to give the grain a
chance to swell. Fluffing the grain also increases the volume.
Quinoa (pronounced keen-wah), a whole grain, is subtly sweet and
nutty and has the highest nutrition profile of all grains.
Contains up to 20% protein, is high in B vitamins, iron, zinc,
potassium, calcium and vitamin E. Quinoa is native to Peru ad
Bolivia and was first cultivated in South America 8000 years
ago. It is the lightest of grains.
Make a pot to last for several meals – 2 cps liquid to 1 cp
grain – toss with steamed veggies and a can of precooked, rinsed
beans; sprinkle with your favorite condiment, or salad dressing.
and eat as a cool salad or warm entree.
Cook as a breakfast cereal with 3 cps liquid (soymilk or rice
milk, apple juice, water—any combination). Add roasted seeds or
nuts, raisins or other dried fruit; apples, pears, peaches along
with cinnamon and ground ginger.
Barr, 1999-2006. All rights reserved.
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