So... I've been hearing all this hype about "quinoa." After finally learning how to say it (keen-wah), I decided I better get on this bandwagon and learn to cook it. I went to buy some at Wal-Mart, and the cashier was asking me all these questions about it. I felt like kind of like an idiot when I didn't even really know what it was, so here are some quick fun facts about quinoa before we start:
- It is a species of goosefoot, which is a grain-like crop primarily grown for its edible seeds.
- It is classified as a "chenopod," which makes it closely related to species such as beets, spinach, and tumbleweeds.
- Nutritional value: high protein content (14%), and it is a complete protein (meaning it contains all nine of the amino acids necessary for our dietary needs). It is also a good source of dietary fiber, phosphorus, magnesium, iron, and calcium. Source
So, pretty much, quinoa is an amazing superfood. I feel good about that. And, turns out, it tastes pretty darn good.
1 cup quinoa
1 cube tomato bouillon with chicken flavor (you may find it in the store as "caldo de tomate")
Cook the quinoa as directed on the package, but add the bouillon to the water as the quinoa is boiling. This will give it an amazing flavor, similar to Mexican rice.Make sure to stir the quinoa as it is cooking, so it doesn't burn.
Toppings (serve these Hawaiian-haystack style):
Shredded chicken (as usual, I prefer rotisserie chicken - brown in a medium saucepan with a bit of olive oil)
Black beans (heat in a medium saucepan)
Cheddar or Jack Cheese
Sliced avocados or guacamole
I loaded all of this on my bowl, and it was AMAZING. I didn't even realize I was eating something totally healthy, which is the way I like it! This recipe yields about 4 servings.
This recipe was altered from the recipe found at The Shiksa In the Kitchen.