Now that we’ve explored some stuff about wheat, and I’m mostly avoiding it, I have been expanding my repertoire of recipes, and knowledge of how to best use the grains I’m still using.
Today’s focus: quinoa!
I have been using quinoa for quite some time now, as I had learned it was a healthy grain that had quite a protein punch to it – unlike many other grains. I replace rice with quinoa in many dishes.
I challenge you: share your favorite quinoa recipe!
Here is one of my standby favorites, for a creamy comforting dish.
Creamy Quinoa and Carrots
1. Prepare quinoa in a flat pan (skillet, or even a soup kettle) according to package instructions (usually, you soak the quinoa first, and rinse once, twice, or more, until the rinse water is clear. Quinoa has a bitterness that keeps it from getting eaten by birdies. If humans don’t want to taste that bitterness, we rinse it). Make the quinoa with homemade chicken stock if you have it!
2. Meanwhile, in a separate pan, prepare carrots by steaming until crisp-tender. You can also add onions, peppers, or celery.
3. When quinoa is done cooking, add half a brick of your favorite cream cheese to it (or, drain your yogurt, and use yogurt cheese). Mix until melted. Take off heat.
4. Mix the veggies with the quinoa/cheese mixture, top with a sprinkle of salt and pepper to taste.
It is so simple and delish. This can be used as a side-dish or a meatless main dish. The kids love it as a lunch, too.