We've all heard the benefits of this Andean food, Quinoa (pronounced Keen-wa). High in protein and essential amino acids, gluten-free, easy to digest, and 2-3,000 years old. Here is one of my favorite ways to prepare it.
1 1/4 cups quinoa (rinsed in a mesh strainer)
2 1/2 cups water
1/4 cup tamari or shoyu (good quality soy sauce)
1 teaspoons turmeric
1 clove garlic, minced
2 carrots, thinly sliced
handful of lg sliced snap peas or snow peas, or 1 cup of fresh or frozen peas
1/4 cup raisins
1/2 cup sweet peppers, chopped
Rinse the quinoa in cool water. There is a coating on the outside containing bitter tasting saponins that are best rinsed off.
Put into a saucepan with water, tamari, turmeric and garlic. Bring to a strong simmer until 3/4 of the water has been absorbed (about 1/2 hour). It's much like cooking rice, but it's okay to stir it.
Add the thinly sliced carrots for the last part of cooking (about 10 minutes). You can leave them raw if you'd like, but the beta carotene in these lightly cooked carrots is easy to digest and assimilate for bone and eye health.
When the quinoa has absorbed the moisture, add the peas, raisins and sweet peppers. Just stir together, no more cooking needed.
Top with Gorilly Goods Savory pumpkin seeds for added flavor and nutrients.
This is great warm, cold, on it's own or served on a big bed of mixed greens or baby kale.
This cookbook is a collection of our vegan recipes from when we ran a 501(c)3 non-profit vegan cafe and cooking school in the mid-late 90's. The EarthHeart Foundation taught thousands of people the far reaching benefits of lessening our consumption of animal products.
This recipe is still one of our favorites!
**all ingredients are organically grown