Quinoa

Quinoa (pronounced Keen-wah) is hands down my favorite whole grain. If you’ve never had it before, it tastes a little like couscous, but with a nutty flavor to it and a little crunch in texture.

Quinoa is also a complete protein, which makes it a superior whole grain choice when it stands up to it’s brown rice, brown pasta, etc. counterparts.

We have two favorites when we eat our Quinoa, although the possibilities are definitely not limited to main course dinners.

The first way we love our Quinoa is by doing a stir-fry. It’s a fast, easy way to get in a healthy meal by throwing in all the leftover veggies we have in the fridge before we head to the Farmers Market again for a new week.

We generally do something like this Quinoa Stir-fry we tweaked from the back of a Trader Joe’s box of Quinoa:

Ingredients

1 cup Quinoa prepared with chicken stock
2 cups Chicken Broth
1 cup shredded chicken breast (we use 1 15 oz. can Garbanzo Beans to makes it vegetarian)
4 tablespoons  Olive Oil (we also like using garlic infused Olive Oil to add more depth)
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
6 cloves of garlic, thinly sliced
20 leaves fresh sweet basil, julienne
Grated Parmesan cheese
Salt and pepper to taste

Heat large nonstick skillet over high heat and add the oil. *Add chicken and saute for 5 minutes or until golden brown. Add onions, peppers, and saute for one or two more minutes. Add garlic and saute until peppers become slightly limp, but still bright, about one to two minutes. Season with salt and pepper. Remove the pan from heat. Add basil and quinoa. Toss until basil wilts and garnish with parmesan cheese. Serves four.

*If you’re using Garbanzo Beans, add them to the skillet with garlic.

My other favorite preparation for a main course is so easy and so fast, it’s silly. Honestly though, when you taste it, it will seem like you spent hours on it. I love cheating.

Ingredients

  • 4 cups prepared Quinoa
  • 1/4 cup pecorino romano
  • 1 cup marinara
  • 1/4 cup chicken or vegetable stock
  • 1 bunch asparagus, cut into 1 inch pieces

In a medium sauce pan, heat sauce and chicken stock. Combine with cooked quinoa and grated cheese and mix well. Top with extra cheese if desired.

Adapted from Skinny Taste

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