Crazy for Quinoa

As you can tell from most of the recipes I post, I love old-fashioned southern cooking.  I was raised on meat and potatoes and green beans with bacon grease.  Ha ha!  I love this kind of food.  But, I'm trying to learn to love some healthier options too.  I've found a dish that is delicious, satisfying and only 5 WW points.  It uses a seed called quinoa.  I'd never heard of it.  But It's better than rice, grains or pasta.  I had this dish for lunch yesterday.  It was easy and combined with a clementine was a delightful mid-day treat.  

The quinoa seed (pronounced Keen-wah) is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity.  It is a tiny seed and when it's cooked it has a little "tail" which is actually a part of the seed coat.

Warm Quinoa Salad

1 cup quinoa (rinsed)

1 1/2 cups vegetable broth

1/4 cup each diced red,yellow,green,orange bell peppers

1/4 cup diced purple onion

1 finely diced carrot

2 Tablespoons sliced, toasted almonds

 

Bring broth to a boil and add all ingredients but the almonds.  Reduce heat, cover and simmer 12 minutes.  Remove from heat and let sit for 5 minutes.  fluff with a fork and add almonds.  May be eaten warm or served cold on a bed of baby spinach leaves.  This recipe makes 4 main dish servings or 6 sides.  Hope you give it a try.  Enjoy.

 

 

 

Comments

[Stephanie]

Thanks for the great recipe! We LOVE Quinoa, but somehow I always forget about it when I'm making up my weekly menu. Thanks for the reminder!

[Kimberly McCarthy]

Thanks for the recipe! My sister told me about Quinoa when I was down visiting in Oct and she gave me a huge bag of it that she got at her Cosco's I have been throwing a 1/2 cup of it in my stews and chilis this winter. My sister does alot with it,I need to get some recipes from her to share!

[Jason Holland]

I tried your beef brisket and it was incredible. Thank You

[Lori frank]

Oh, wonderful! I'm so thrilled you liked it, and humbled to have you stopping by the blog. Thanks, Lori