I am always experimenting with quinoa dishes. It’s a versatile base for meals.
You can literally add whatever is on hand in your kitchen that day to vary the
taste of your quinoa.
It’s no surprise that quinoa is my new favorite.
“This gluten-free, complete protein source
goes a long way back and
was important to the diet of
pre-Columbian Andean civilizations.”
Today, quinoa is considered a superfood for good reason.
It is an valuable source of dietary fiber, phosphorus, calcium, magnesium and iron.
Here is one of my favorite improvised dishes.
Curried Quinoa Mushroom Pilaf
1 cup of quinoa, washed and drained
2 stalks organic celery, diced small
1 organic onion, diced small
2 garlic cloves, chopped small
2 organic carrots, diced small or grated
10 organic shiitake or portabello mushrooms, sliced thin
1/4 cup olive oil
1/4 cup tumeric or curry powder
1/4 cup Braggs Liquid Aminos
2 cups filtered or spring water
A pinch of sea salt to taste
Saute vegetables in a small amount olive or coconut oil.
Add 2 cups of water to the pan of quinoa.
Stir in chopped, sauteed vegetables.
Add turmeric, Bragg’s Aminos and nutritional yeast.
Add a pinch of sea salt, if desired. Stir.
Bring it all to a boil, then turn down and simmer about 20 minutes
or until the quinoa is done and the water is absorbed.
Fluff the quinoa and serve.
I enjoy eating this quinoa pilaf on a handmade ceramic plate
garnished with cherry tomatoes, sliced leeks, scallions, radishes,
cucumbers or pickled vegetables.
Sometimes I’ll serve it with a mesclun salad or sauteed organic
vegetables such as broccoli, kale, collard greens, zucchini, red
pepper strips, asparagus or carrots. Delicious!
Have you tried preparing quinoa? What is your favorite quinoa recipe?
Share your comments below.