healthy eating – easy quinoa

I have a good friend in MN that blogs daily about food, wine, tea, music, life. Lots of things, and she is truly a professional writer. Author of a few books, including Chin Deep in Bubbles, Melissa has the corner covered on all things delicious and pampering. And beautiful. She’s a peach – visit her blog: http://www.chindeep.com/.

She could probably give you a thousand recipes on quinoa, or point you to her many friends in the culinary world that have their versions, but I’ll keep it simple and give you my little quick take.

I will admit right now that I do avoid carbs, and that’s not good. I know I need to consume more, especially with my workout schedule now. So I’m getting back to incorporating them, but focusing on the HEALTHY ones. Healthy, as in, less processed, not fried or packaged. Love me some tortilla chips and multi-grain crackers, but quinoa is a great source of protein as well, and pretty simple to prepare.

ingredients

This morning, I added one cup organic quinoa to a small saucepan and put the heat on high.

before toasting

I stirred my little pearls til they popped and crackled and turned a bit darker colored. If you like, you can add a little oil to the pan for this stage. Toasting the quinoa helps bring out the nutty flavor. If you are unsure, you CAN skip this step!

after toasting

After about 5 minutes of dry toasting, I added 1.5 cups low sodium vegetable broth and stirred.

adding broth

Then I turned the heat to medium-low and put the lid on. I simmered the quinoa for 10 minutes, gave it another stir, replaced the lid and turned the heat off, leaving the pan in place. I had to take my daughter to school :).

put the lid on and leave it alone

When I came home, about 10 minutes later, it was done. Nice and fluffy, although admittedly needing salt.

done - so fluffy!

Quinoa can be used in place of rice or couscous. You can use it with stir fry or fajita vegetables, and it’s great with fish (if you eat fish). Squeeze a little lemon over it. Add different herbs. Be creative and try a different flavor profile, or add veggies to make a pilaf.

If you make it with water instead of broth, you can also make this into sweet applications. Add raisins and apples, cinnamon and treat it like a hot morning cereal. Or almonds, blueberries and maple syrup. It’s quite versatile. And tasty. 🙂 enjoy!

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Roasted Organic Beets

Sprouts had a sale, and I was there. Their golden and red organic beets were on sale, so I loaded up and excitedly got to work on them as soon as I returned home. Not a fan? Try this recipe. It is not only simple, but roasting the beets brings out their natural sweetness, which compliments that wonderful earthy flavor.

I bought 6 medium-sized beets, three of each color (of course you can use all red beets if that’s what is available). I rinsed off the dirt and peeled the beets, cutting off the bottom and top ends. Then I cut them into approximately 1″ chunks, placing them on tin foil.

Once I was finished cutting, I drizzled the beet chunks with olive oil and sprinkled sea salt and fresh cracked pepper over the whole lot. I transferred the tin foil full of delight into a glass baking dish and baked them at 375 until they are tender, stirring a few times for even cooking.

NOTE: I have had better results by using clay baking dish, so if you have one of those, I recommend using it. The foil is not necessary, but keeps clean up to a minimum.

If you aren’t a beet fan, I hope you will give it a try, even with just one beet. I have made believers in my household (children and skeptical men included). Happy cooking!