Tag: quinoa

Posted in FEATURED, RECIPES

How to Cook Quinoa

Posted on by Mary Ann Lesh

The secret for fluffy cooked quinoa is to cook it UNCOVERED, then steam it COVERED.

PREP 5 minTEMP low (after boil)COOK 10 minSTEAM 5 min coveredSERVES 4
  • INGREDIENTS
    • 1 c QUINOA
    • 1 3/4 c WATER
    • SALT to taste
  • INSTRUCTIONS
    1. Wash QUINOA thoroughly under running water to eliminate bitter taste
    2. Combine 1 cup QUINOA, 1 3/4 cup WATER, and SALT to taste; stir lightly
    3. Bring to a boil and cook uncovered for 10 minutes or until water is absorbed
    4. Cover and steam 5 minutes more
    5. Fluff with a fork
PLANT FOOD FACTS

QUINOA

Quinoa’s gluten-free seeds are rich in protein, fiber, B vitamins, and minerals in amounts greater than in many grains.

Posted in FEATURED, RECIPES

Thai Peanut Salad

Posted on by Mary Ann Lesh

A fresh crunchy salad with the flavor of Thailand.

PREP 20 minCOOK 0 SERVES 4
  • INGREDIENTS
    • 1 c QUINOA, cooked
    • 2 c CABBAGE, shredded
    • 1 c CARROT, grated
    • 1 c SNOW PEAS, thinly sliced
    • 1/2 c CILANTRO, chopped
    • 1/4 c GREEN ONION, thinly sliced
    • 1/4 c PEANUTS, roasted, salted, chopped
    • THAI PEANUT SAUCE: whisk together until well-blended
      • 1/4 c PEANUT BUTTER
      • 3 Tbsp SOY SAUCE
      • 1 Tbsp HONEY
      • 1 Tbsp APPLE CIDER VINEGAR
      • 1 tsp TAHINI
      • 1 tsp FRESH GINGER, grated
      • 1 1/2 tsp LIME JUICE
      • pinch of RED PEPPER FLAKES
  • INSTRUCTIONS
    1. Combine QUINOA, CABBAGE, CARROT, SNOW PEAS, CILANTRO and GREEN ONION
    2. Toss and pour in PEANUT SAUCE
    3. Toss again until everything is lightly coated with sauce
    4. Garnish with PEANUTS

FOOD FACTS

QUINOA

Quinoa’s gluten-free seeds are rich in protein, fiber, B vitamins, and minerals in amounts greater than in many grains.

Keep reading

CARROT

Carrots get their bright orange color from beta carotene, an antioxidant that your body converts into vitamin A.

Keep reading

Posted in PLANT FOOD FACTS

QUINOA

Posted on by Mary Ann Lesh

Quinoa’s gluten-free seeds are rich in protein, fiber, B vitamins, and minerals in amounts greater than in many grains.

Quinoa (/ˈkiːnwɑː/ from Quechua kinwa or kinuwa) Chenopodium quinoa is a pseudocereal, a flowering plant related to spinach and amaranth. It originated in the Andean region of northwestern South America and was first eaten by human beings in the regions known today as Peru and Bolivia around three thousand years ago. The United Nations declared 2013 The International Year of Quinoa because of its nutrient value and potential to contribute to food security worldwide. Quinoa can be sprinkled on salads, added to soups and stir fries, eaten alone or combined with oatmeal and other grains as a cereal. Recipe for Fluffy Quinoa.

1 cup cooked quinoa (185 g)
calories 222
carbohydrates 39 g
copper 18% DV
fat 4 g
fiber 5 g
folate 19% DV
iron 15% DV
manganese 58% DV
magnesium 30% DV
phosphorous 28% DV
potassium 9% DV
protein 8 g
zinc 13% DV
Sources: Wikipedia / Healthline