Have you tried quinoa? I've made several recipes now with quinoa and found I like the texture - and it takes on the taste of whatever is in the dish. It's a fantastic food to add to your diet because not only is it high in protein, but it is a complete protein with all 8 of the essential amino acids. It's a good source of fiber, calcium, iron, potassium, gluten free. You can use it like a grain even though it's technically a seed.
|Red Quinoa Risotto with Shiitake and Arugula|
The only note I'd make on her recipe is that it took my quinoa longer than 12 minutes to become tender, so if you make this, use the time only as a guide and taste along the way. Oh, and I'd add more mushrooms next time!
Red Quinoa Risotto with Shittake and ArugulaThis made 4 servings for us for dinner.
1 tablespoon olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 cup quinoa, well rinsed
2 1/4 cups vegetable stock or broth
2 cups chopped, stemmed arugula (rocket)
1 small carrot, peeled and finely shredded
1/2 cup thinly sliced fresh shiitake mushrooms
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Don’t let the garlic brown.
Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy.
Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains are tender and you see the spirals on the grain, about 2 minutes longer. Stir in the cheese and season with the salt and pepper. Serve immediately.