Quinoa. Heard of it? Probably. Seen it? Maybe. Bought it? Possibly. Made it? Potentially.
Know how to say it? Not likely.
While it's tough to pronounce, Quinoa (KEEN-Wah) is one of the most delicious tasting grains I ™ve ever eaten. I love ANYTHING with a nutty flavor and this hits the mark. Not only is it packed with protein, (it's a complete protein, meaning all of the amino acids we need are right there!) it's full of iron, magnesium and fiber. It's touted as an ancient grain, but honestly, I don't care if it's been around for a billion years or someone discovered it yesterday-it's something to keep in the pantry for a quick side dish or Meatless Monday dinner.
You ™ll find red, white and black varieties most commonly of this nutty grain, but rest assured that the cooking method is the same for all three types.
Keep in mind:
1. 1 cup of dry quinoa will expand to about 3 cups
2. Your life will be much easier if you have a fine mesh strainer or sieve
Kitchen Sink Quinoa
1 cup quinoa, cooked according to package directions
2 handfuls cherry or grape tomatoes
1 can of artichoke hearts, drained, rinsed and roughly chopped
1/4 cup Marcona almonds, toasted (can use any nut you wish)
1/2-1 cup torn arugula or spinach
1/2 cup Fresh Mozzarella, chopped or diced
1/4-1/2 cup balsamic vinaigrette (use 1/4 cup, mix and taste. Add additional dressing if needed)
salt and pepper to taste
Empty cooked quinoa into a large bowl. Add all ingredients and stir well. Taste. Season if desired.
This became my go-to lunch for four days last week. It's hearty, delicious and keeps well in the fridge. Add it to the rotation!
How do you like your quinoa?