I’ve been experimenting with different grains and complex carbohydrates instead of the more familiar carbohydrate choices of breads, pastas, and rice. I am basically trying to stay away from those things as I cannot eat much of it now, I don’t find those items satisfying and I’m trying to make overall better choices. When I discovered quinoa, I was intrigued by its properties, low-fat ( no saturated fat at all), not a crazy amount of carbohydrates, fiber, and was surprised to learn it also contained protein. It’s called ” a super grain” and is considered a heart healthy product.

Originally I made it to the package directions, rinse quinoa thoroughly to remove any residue, 1/2 cup quinoa with cup of water, bring to a boil, simmer for 15 minutes, turn off heat, let sit covered for 5 minutes. This was your basic package directions and I will say a very, very plain result. I really didn’t enjoy it very much. Then I decided I needed to try it other ways, so instead of water, I added broth which was better but still on the plain side. Then, with a few more trials, I came up with this recipe which I find to be really very flavorful and delicious. I enjoy the nutty, chewy consistency of the quinoa, so adding other ingredients to it has a great way for me to add this to my meals from time to time. Quinoa is a very versatile ingredient and has been widely used and a popular staple in the Mediterranean.  It can be used as a side dishor as a base for the main dish as well as in sweet and savory dishes. I’ve seen quinoa in recipes for breakfast, lunch and dinner, as a salad with other vegetables, cheese, meat, fish, poultry, with other herbs and spices such as curry even nuts. Give it a try!

Quinoa Pilaf Ingredients

1/2 Cup Simply Nature Quinoa

1Tbspn Organic Coconut Oil

1 Onion Finely Chopped

6-8 Baby Carrots Chopped

1 cup Broth or water

Salt, Sazón Goya, garlic, cilantro other herbs – all optional to taste

Directions

• Follow Package instructions for the Quinoa, rinse thoroughly before cooking to remove residue, set aside
• In a covered sauce pan, place coconut oil and cook on medium until melted.
• Saute onion until soft and add carrots saute for 3 minutes
• Add quinoa and stir to combine with softened vegetables 3 minutes
• Add 1 cup liquid of choice, broth, water and bring to a boil
• Reduce heat to low, cover and simmer for 15 minutes
• Turn off heat and let stand for 5 minutes
• Fluff with fork and serve

 

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