Quinoa

As promised, here is my short blog on quinoa. I'm not going to go into all the history on quinoa, how the Aztecs used it to sop up the blood of it's victims of sacrifice, or how the Spanish outlawed it, branding it evil. It is an excellent source of protein, easy to digest, loaded with vitamins, amino acids and minerals, gluten free, and it tastes great. How the hell can you go wrong? Get the organic quinoa.

Quinoa is actually in the grass family, and not the grain family. For more information on quinoa, it's history, production etc. go to www.wikapedia.com.

Cooking quinoa is easy. I like to cook it with vegetable stock, a pinch of salt, and a couple of bay leaves for added flavor.

(note: some people like to toast their quinoa before they begin the boiling process. It's your option)

Quinoa (serves 4 as a side dish)

COOKED QUINOA

Ingredients:
1 cup quinoa
2 cups liquid (water, chicken stock, veggie stock, whatever)
2 bay leaves
pinch of salt

Directions:
1) Rinse the quinoa in a fine China cap under cold water for one minute or more.
2) In a 2 quart sauce pan, add bay leaves,  pinch of salt, 1cup of quinoa and almost 2 cups of vegetable stock, chicken stock, water etc.
3) Bring to a boil, and cut the heat to low
4) Cover and  let cook for 11 to 18 minutes or until all the liquid is evaporated. Remove the bay leaves.

BEGGARS BOWL..QUNIOA, BRUSSEL SPROUTS & TOFU

To reheat, put the quinoa is a small steamer on boil for 5 minutes. It's that simple.

Keep your corks popped, and your pipes packed.

Peace,

Make Food/Not War


Food consumption 1-24-13

Breakfast: 1 piece of very dense raisin raisin bread with apricot marmalade, small glass of orange juice, plain black tea

Lunch: Leftover quinoa and tofu

Snacks: Raisins and nuts

Dinner: Pennoni pasta w/Alfredo sauce, butternut squash, fresh mint, crushed black pepper, red bell peppers, and Italian chicken sausage...large bowl (this recipe is coming tomorrow)

Exercise: 4 miles so far, but I'm going to do my usual 2 miles later in the evening.