Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
Not only does it have a delicious, uniquely nutty flavor and light, semi-chewy texture, quinoa (keen-wah) has the highest amount of protein found in any grain. It is quick-cooking and can be transformed into an outstanding main meal, side dish, breakfast cereal, or dessert.
Although prepared as a grain, quinoa is actually the fruit of an herb related to lamb’s quarters, a common native plant found in the Unites States. Most quinoa comes from Peru, but farmers in Colorado, Washington, Oregon and California are now growing it. A good source of phosphorus, iron, magnesium, vitamin A, vitamin E, and the B vitamins, quinoa contains more fat as well as more calcium than any other grain. It is important to store it in a relatively cool area, in clean, airtight containers. Quinoa is also gluten-free.
SERVES: 4
Ingredients
- ¾ cup quinoa
- 2 teaspoons olive oil
- 3 scallions, thinly sliced
- 3 cloves garlic, minced
- 1 ½ cups boiling water
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup chopped prunes
- 2 Tablespoons hemp seed nuts
Directions
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Place quinoa in a fine strainer and rinse under cold running water. Drain well.
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In a large skillet, heat the oil over medium heat. Add the scallions and garlic, and cook, stirring frequently, until the scallions are tender, about 2 minutes. Stir in the quinoa and cook until lightly toasted, 2 to 3 minutes.
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Add the boiling water, salt, and pepper. Reduce to a simmer, cover, and cook until the quinoa is tender, 15 to 20 minutes.
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Stir in the prunes and hemp seed nuts.