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?