I've been on a quinoa kick lately. It's almost too easy to prepare and the leftovers keep wonderfully.
I researched quinoa a little for this post. I knew it was good for you. How could it not be when it was grown by the Incas, I mean they were geniuses in their time. I also knew it was a complete protein and gluten free. However, is it a grain?
Technically speaking quinoa is not a true grain. It is the seed of the goosefoot plant. What??? Weird. But, quinoa has protein, calcium, B vitamins, Vitamin E, plus eight essential amino acids needed for tissue development in humans. Let's get cooking then.
For this dish I used regular ivory colored quinoa. Quinoa cooks much like couscous. The ratio is 1:2 quinoa to water. Combine both with some salt, reduce the heat to low, and wait 15 minutes until all the water is absorbed. Easy.
Then I mixed in some diced cooked chicken, chickpeas, sauteed zucchini, eggplant, red bell pepper. I made a dressing combining honey, red wine vinegar, extra virgin olive oil, curry powder, salt, and pepper. Tossed every thing together with some currants and served over spinach. The dish lasted me two dinners and one lunch. My recipe after the break below is supposed to be four servings, but I eat a lot. So for me only three:)
I hope you are enjoying your weekend! The sun just came out in San Francisco. It's so nice to see her again. It's been too long.