On our last big shopping trip, Lauren and I opted to pick up some quinoa. The quinoa was originally purchased for breakfast, I had planned on cooking it in almond milk and adding raw walnuts and berries, but ended up utilizing it in a tasty dinner recipe. Instead we put together a super delicious meal with sprouts, tofu, soy sauce and greens–it tasted like a Thai and Vietnamese fusion.
Known as “the gold of the Incas”, quinoa is super healthy, and ironically not a true grain. Quinoa is a species of chenopodium**. When one consumes quinoa, they are not consuming a grain but small cooked seeds. Quinoa is closely related to beets, spinach and tumbleweeds. A gluten free food, quinoa is also incredibly nutrient rich and high in protein and fiber! I will definitely be posting many other recipes in the near future containing quinoa, as I am trying to further reduce my gluten intake.
**Chenopodium- is a subfamily of the flowering plant family Amaranthaceae, formerly classified in family Chenopodiaceae. (spinach is in this subfamily) The plants are often known as “goosefoots”. The genus Chenopodium contains several plants of minor to moderate importance as food crops as leaf vegetables – used like the closely related Spinach (Spinacia oleracea) and like similar plants called quelite in Mexico – and pseudocereals. These include White Goosefoot (C. album), Good King Henry (C. bonus-henricus), Strawberry Blite (C. capitatum), Leafy Goosefoot (C. foliosum), Kañiwa (C. pallidicaule) and Quinoa (C. quinoa).
for more info: http://en.wikipedia.org/wiki/Goosefoot
Quinoa and Veggie Stir Fry
What you’ll need:
1 cup water
1/2 cup quinoa (try to buy organic)
1/4 block of tofu, cubed (optional, you could also just add an extra serving of veggies)
1/4 cup spinach
1/2 cup sprouted pea shoots (be sure to wash thoroughly prior to cooking)
1/3 zucchini, sliced
2 tablespoons finely minced leeks
2 tablespoons soy sauce
1 tablespoon garlic powder (or minced fresh garlic)
1 teaspoon black pepper
1 teaspoon sea salt
1 teaspoon hot sauce (or crushed red pepper)
1 tablespoon Earth Balance butter, unrefined coconut oil, or canola oil
Add water to pot. Bring water to a boil, add quinoa. Once boiling reduce to low. Allow to simmer (Generally Quinoa only needs about 10-15 minutes in cooking time)
Bring out a large skillet or wok. Melt butter or oil. Add all other ingredients. Cook on high for about one minute, reduce to low. Stir until all ingredients are tender. Once quinoa has finished, add quinoa to skillet. Combine. Add more sauce, or additional seasonings to taste.)
And there you go, a super tasty healthy din din (or lunch)
govegetarianista86