We are visiting Dean’s cousin in Washington DC this weekend, and had the pleasure of cooking dinner tonight using quinoa (pronounced KEEN-wah), a grain-like food that I have never tried or cooked with before. It’s gluten free and high in protein and fiber. Basically, this is healthy stuff that makes a great side dish. Dean described it as almost having barley like qualities and could be substituted for recipes that normally call for barley. Quinoa also cooks for only 15 minutes (instead of 45 for brown rice) which helps you save time in preparing dinner. So go ahead, try it out, you may find a new side dish that is delicious, light and very healthy…
Unfortunately, I do not have all of my resources with me so I am unable to provide you with estimated values, but here is how we cooked quinoa this evening.
Quinoa with Vegetables and Beans
Prep time: 15 minutes
Cook time: 15 – 20 minutes
1 ½ cups quinoa
3 cups fat free chicken broth
1 cup corn kernels (defrosted if frozen)
½ cup grape tomatoes – cut in a half
1 cup canned black beans – rinsed and drained
1 teaspoon original “Mrs. Dash” salt free seasoning
1 tablespoon lemon juice
1 tablespoon olive oil
- Place quinoa in a bowl and cover with water. Rinse and drain water, then repeat several times until the water no longer has bubbles in it while rinsing. Must rinse because the grain has a bitter coating that needs to be washed off.
- In a medium saucepot, bring chicken broth to a boil on high heat. Add drained quinoa, reduce heat to medium low and allow it to simmer, covered, for about 15 minutes or until liquid is completely absorbed.
- While quinoa is simmering, cook corn on the stovetop or microwave with ¼ cup water for about 2 minutes until cooked. Drain and place in a serving bowl. Add tomatoes and black beans to corn and set aside.
- When quinoa is cooked, stir in seasoning, lemon juice and olive oil and then combine with vegetables and bean mixture and serve.