Only recently have I started making quinoa (pronounced ‘keen-wah’).
I really didn’t know too much about it except that I heard about it in the ’80’s from a female cook who was ahead of her time on healthy, low fat cooking, on the Food Network (wow! that was a long time ago). I never did try it back then and just kind of forgot about it.
My sister the cook read about it and tried it and then my daughter told me to try it as a substitute for rice or pasta.
O.K., I’m in for a healthy choice. As a 100% whole grain that is said to be a perfect food source for the balance of nutrition it provides, it contains 12-18% protein, and is a “gluten free” grain.
For those who must eat foods that are gluten free quinoa is a great choice and it is chock-full of protein, vitamins and minerals.
I used the abundance of tomatoes from our garden and the few seedless grapes that were left in the near empty fruit bowl. Roasting the tomatoes sweetens them as they caramelized in the oven and they were a good match with the sweet grapes.
- ½ cup quinoa
- 1 cup vegetable broth (or water)
- 1 chopped shallot
- 1 TBLS. olive oil
- 2 TBLS. chopped fresh parsley
- 1 cup grape tomatoes, halved
- 1 cup seedless grapes, halved
- salt and pepper to taste
- Place the tomatoes and grapes on a cookie sheet in a 425 degree oven and roast until they have carmelized – about 20-30 minutes.
- While the tomatoes and grapes are in the oven heat a small sauce pan with the olive oil and add the chopped shallots. Saute for just a minute or so. Add the 1 cup of stock (or water) and quinoa, stir to blend and bring to a boil.
- When the quinoa starts to boil turn off the heat, cover and let sit for 15-20 minutes until the liquid is absorbed.
- Add seasoning to taste and gently stir in the tomatoes and grapes.
What is great about this healthy food is that it doesn’t require any special equipment and you can make it with all the same seasonings and dressings you use for your rice or couscous dishes.