I have been seeing quinoa salads all over Pinterest, so I decided it was high time I tried one. Quinoa (keen-wah, yeah my husband and I totally called it kwin-oh-a for like a year), if you didn't already know, is a very nutritious pseudo-grain that is as versatile as rice and can be prepared in a variety of ways. It has a subtle flavor that lends itself well to all types of cuisines. We've used it before in veggie patties that kept us going during No Meat May (it was the meatiest thing I had all month, in terms of texture, which made me happy).
Which leads us to yesterday's creation. I didn't have any of the ingredients that the Pinteresting people wanted me to have, so I came up with something new. It's not creamy, it's not rich, but it is delicious and tasty and good for you!
1 cup quinoa (get the pre-rinsed kind... very bitter taste fresh off the farm!)
2 cups of water
1 small pepper, chopped (I used an orange one)
5 carrots, peeled & chopped (But really, who's counting?)
1 really pretty ripe tomato from your local produce stand on the side of the road, cut into chunks
1 can black beans, rinsed
1/2 tsp cumin
1/2 tsp chili pepper
1/2 tsp red pepper flakes
1 tsp veggie better-than-bouillon (Okay, or bouillon)
|Isn't it pretty?|
There's something else I haven't told you. You can switch these ingredients out for anything else that sounds better to you. No, really. It's so easy and you don't have to listen to me and what I happened to have onhand - mix it up and see what you like.
If you portion into 8 servings, each one is 268 calories, has 14 grams of protein and is very filling. I always like to think and talk about nutrition, so I would point out that about.com's recipe analyzer thought that my recipe was
Very low in saturated fat
Low in sodium
High in dietary fiber
High in manganese
High in magnesium
High in phosphorus
High in potassium
High in thiamin
Very high in vitamin A
High in vitamin C
I'll take it!