Wednesday, April 6, 2011

Yumming It Up With Quinoa!

I love this tasty grain called quinoa (pronounced "Kin-wah").  It's a goosefoot seed with lots of fiber and protein and easily digestible for your stomach.  It's also a great alternative to heavier pastas.  Today I'm using it with other starches and vegetables to make a nice single platter dish that can feed the entire family and keep the tummies full!

[Preheat Oven to 400 degrees]
[Line baking sheet with parchment]

Here's What Ya Need:
Medium Potato (cubed) * Coconut Oil * 1/4 Onion (chopped)
2 Cloves of Garlic * Quinoa (1 cup) * 2 1/2 Tsp Coriander
2 Tsp Cumin * 1 Tsp Ground Mustard Seed
Cayenne Pepper (pinch) * Sea Salt (optional-to taste)
1/3 Cup Peas (drained) * 1/2 Tsp Turmeric (optional)
Olive Oil (to drizzle)

Here's How Ya Do It:
1.  Coat potatoes with coconut oil and spread on baking sheet.
2.  Roast until tender (or you can boil them).
3.  Heat frying pan to medium-low.
4.  Cook onions and garlic (mmmmm that smell!)
5.  Cook quinoa according to directions.
6.  Add more oil into onion pan and add cooked potatoes.
7.  Add in all of the spices (except the turmeric).
8.  Cook spices for 1 minute.
9.  Add all into the pot of cooked quinoa.
10.  Season with salt and turmeric (optional).
11.  Add in peas.
12.  Put lid over quinoa so flavors will infuse. (2-4 minutes)
13.  Drizzle olive oil and stir.
14.  Serve in a bowl and enjoy!

You can keep this dish in the fridge for a snack at any time or lunch the next day!  I still have to coach soccer tonight (even though Diego is out of town at Outdoor School) so this I can make this today and heat it up for John when we both get home!  Hope you're having a wonderful Lenten season so far!

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