Quinoa (KEEN-WA)

Yummy! Tonight I made Quinoa for the first time. Prior to going gluten-free, I had never heard of this grain. Now, I love it! It is one of the many new things we are experimenting with. It is originally from Peru and Bolivia, but since 1982 it has been grown in the US. It is packed with nutrition and flavor. Quinoa has as much protein as milk and loads of calcioum too. It is also filled with iron, B vitamins, zinc and potassium. I was anxious to make it and see if we could tolerate it since brown rice can get boring sometimes. I made like a pilaf out of it. It was so good! A must try. Here is the recipe:

Quinoa Pilaf Recipe

• 2 Tbsp. olive oil
• 1 medium onion, chopped finely
• 3 cloves garlic, minced
• 1 cup finely-diced carrots
• 1 medium red pepper, chopped
• 2 cups quinoa, rinsed thoroughly through a fine sieve
• 4 cups vegetable broth
• 1 cup frozen peas, thawed
• kosher salt or Maldon sea salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, 3 minutes. Add garlic, carrots and red pepper, cooking until soft, about 5 minutes. Add quinoa and broth. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, covered, 20 minutes or until water is absorbed. Stir in frozen peas and salt and pepper.

Serves 6.

I hope you try it and enjoy it as much as we did.