Perhaps an obnoxious title, but it made me giggle
Now it’s time for Well-Being Wednesday, and today I am going to talk all about quinoa with a recipe included! From dictionary.com the definition of “well-being” is a good condition of existence; a state characterized by health, happiness, and prosperity. This phrase is a perfect example of what I am trying to get towards. I’m sure you have heard this before, but I truly believe that daily small changes can really add up and lead to greater, more important transformations that can ultimately benefit you.
I know that quinoa has been all the rage in the blog world and among healthy eaters for quite some time now. However, I had not even considered eating this until recently because quinoa has been placed on the “fear foods” long ago. After all it’s an amazing source of protein, a healthy carbohydrate, and there are so many other benefits… I mean why would I eat something like that? Yeah, it doesn’t make sense to me either. In my mind carbs= fear because they are pretty calorie dense and I am scared to consume something like that.
I am getting over this though, and hence why I am talking about quinoa today!
Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
Most people usually think of quinoa as a grain, but it is actually the seed of a plant that, as its scientific name Chenopodium quinoa reflects, is related to beets, chard and spinach. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy. They have a delicate, somewhat nutty flavor. While the most popular type of quinoa is a transparent yellow color, other varieties feature colors such as orange, pink, red, purple or black.
Sounds excellent to me! In an attempt to overcome my fear and show myself that I can eat quinoa without putting on 15 pounds, I made it part of last night’s dinner. I actually kind of made it up as I went along, but it turned out to be quite tasty!
Sweet and Tangy Quinoa Stir-Fry
- 1 cup quinoa, rinsed
- 1/2 teaspoon salt, divided
- 1 tablespoon olive oil (yep, I used a healthy fat )
- 1 medium onion, chopped
- 2 medium red bell pepper, cored, seeded and chopped
- 1 zucchini chopped
- 1 clove garlic, sliced
- 1/4 teaspoon black pepper
- 1/2 cup Vegetable broth
- 1 tablespoon rice vinegar
- 1 tablespoon Sweet and Tangy sauce (I used a brand I found in WF- San J)
- 1 tablespoon soy sauce
- Place quinoa in a small saucepan with 1.5 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
3. Add bell pepper, zucchini, garlic and cook, stirring frequently, about 2 minutes. Sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute.
4. Add 1 tablespoon each of the rice vinegar, sweet and tangy sauce and soy sauce, stir and allow for flavors to work through the vegetables, about 1 minute.
5. Add vegetable broth and allow vegetables to soften for 2-3 minutes.
6. Spoon the quinoa into 4 bowls and top with the vegetable and sauce mixture. Stir together and enjoy!
This is a basic stir-fry but I really liked the flavors in this particular dish. I prefer sweet dishes, and this added a nice touch of both sweet and savory, along with a bit of tang! There were leftovers once again, and perfect for an add in for a salad the next day, or a side dish.
More cooking commenced in the kitchen after the meal! A tradition in my house is that whenever my brother Tucker comes home to visit, I bake him a yellow cake with chocolate frosting, his favorite! Although I do enjoy baking from scratch, sometimes the boxed mixes are the simply the best and they always turn out perfectly
I did make one minor modification, substituting apple sauce in place of the oil, just to lighten it up a bit! And Tucker has never known the difference (although he might now, as he occasionally reads my blog….hmm)
I love my old-school hand mixer.
And voila, a masterpiece!
Do you enjoy quinoa? How do you like to incorporate it into your diet? I am looking for new recipes, now that I am comfortable consuming it and know about how fantastic it is for you.
Do you bake everything from scratch, or is “cheating” with a pre-made mix totally fine sometimes? Like I said, I love to bake from scratch, but honestly nothing compares to a good old recipe from Duncan Hines, Betty Crocker, or Pillsbury Funfetti cake anyone?