Quinoa. It’s a plant based whole protein. And if you’re thinking about getting healthy? It’s time to make it part of your weekly food.
I have always been amazed that people cook quinoa (pronounced kee nwah, not kwa-no-a) in water. What are you thinking?
BUT IT SAYS TO COOK IT IN WATER, CHEF MARIAN!
I know. But c’mon. Use your imagination. This past week I made quinoa and I used an organic vegan mushroom gravy (in a box), a touch of an organic boxed potato leek soup…. and some vegetable broth.
In a separate pan, I intended to caramelize some onions, mushrooms and sweet potatoes.
But ya know, when you’re cooking, and you’re really trying to go ‘low and slow’ with the onions and mushrooms after they start browning….. and start to do other things while you’re waiting (the art of multi-tasking) lol… that it’s possible to forget to incorporate an item.
That’s what happened with my sweet potatoes. But it’s ok. You can put them in after everything is cooked…. onions and mushrooms only get better with heat. So I added the sweet potatoes afterwards…. no worse for the wear…
Two things came up for me during the process of dicing sweet potatoes.
First, you have to use the right tool. Sweet potatoes are hard, so go for a bigger knife, preferably serrated…
And I also found that in addition to white or red quinoa, or even a mix of both there’s now Organic Pearl Quinoa on the shelves. That’s round and full.
So I liked it. I was happy with with the end product.
And you will be too.
Next week, I will be talking about how to eat well, to reduce inflammation and drops those pounds. I’m not a health coach… but I play one on TV. lol
No really…. I’ve done Health and Wellness Lectures with Dr. Debbie Novick for so long now, and interviewed so many people on nutrition (posted on YouTube) that I am just filled with information.
Share….. SHARE??
Ok. Ok. I will.
Happy Eating,
Chef Marian