I mentioned that I come from a family that believes in whole grains.
For example, our Christmas Eve dinner main course is a soup my grandma makes called borscht.
Yes. Borscht. Those letters don’t even look like they go together! It’s Polish. Or something like that.
Anyway, in this soup, you pretty much throw everything in except the kitchen sink. Really. And, in this mixture? Barley, buckwheat, millet, brown rice,…you get the point.
It’s no surprise that at Sunday’s dinner we had quinoa.
Oh, how I love you, little fluffs…
Grains with vegetables. It just sounds so healthy! That’s why I was sure to pair it with candied sweet potatoes!
adapted from the back of the quinoa box!
1/2 c. carrots, diced
1/2 c. green onion, diced
1/4 c. celery, diced
1/4 c. red pepper, diced (I used 1/2 cup)
1/4 c. green pepper, diced ( I used 1/2 cup)
6 c. Quinoa, cooked using basic recipe
1/4 c. butter or olive oil
2 cloves of garlic, crushed
1 c. almonds, sliced
1.4 t. oregano
salt to taste
Saute veggies in olive oil until crisp; stir in oregano. Add sauteed veggies to cooked quinoa, mix well. Salt to taste. Serves 6.
Place 1 cup quinoa and 2 cups water in a saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (10-15 mins). When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain. (I sometimes use chicken broth, or throw some boullion in the water to give the quinoa more of a flavor.)