Quinoa

I’m crazy for quinoa. It’s such a wonderful grain. I’ve been slowly introducing it to my family and friends who don’t know about it. Many people compare it to couscous, but it tastes better to me. Plus, it ’s full of protein and is a great source of fiber and iron. Quiona grows in Colorado, so it was easy to find in Boulder. I missed it so much when we moved to Costa Rica that I had a friend bring me a large bag of it.

Super easy to make, cook with 2 cups to every cup of uncooked quinoa. Bring to boil and then lower to simmer and cover for 15 minutes or until it starts to spiral out slightly. I can have a whole meal finished in 20 minutes!

Like most grains it takes on the flavor of whatever you put with it. I love adding raw and sauteed veggies, fresh herbs, and spices with it. I’ve ended up with many variations (Middle Eastern inspired ones with cumin, some with a more Latin American Flare, and I’ve even made it for breakfast, similar to oatmeal). I’ve been trying to get away from eating pasta as much as I do (as much as twice a week which isn’t good for my digestion, plus it’s like eating a bunch of white bread with sauce on it), but quinoa paired with sauteed veggies (like zucchini and eggplant) and my homemade tomato sauce is killer good.

Here are some other ways I’ve used Quinoa:

Outrageous Moroccan Chicken

1 lb or more Chicken Breasts
2 crushed and 4 whole yet peeled Garlic Cloves
Dried Oregano (lots)
3-4 Bay Leaves
Handful of Prunes
Handful of Apricots
Handful of Olives (Green and/or Kalamata)
2 Tablespoons Capers
3/4 Cup Olive Oil
3/4 Cup Balsamic Vinegar
Brown Sugar
White Wine or Chicken Broth

Directions:
Put everything (minus the last two ingredients) together in a baking dish.
Let Marinate in tajine or other baking dish with cover for an hour or more.
Sprinkle light layer of Brown Sugar on top and melt with White Wine or Chicken Broth.
Bake at 350 for 50 minutes to 1 hour.
Great over Quinoa with Cashews and accompanied by steamed green beans with lemon juice and toasted pine nuts!