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.
2. Heat oil in a large skillet over medium-high heat. Cook onion, stirring occasionally, until it softens, about 1 minute.
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?
{ 26 comments… read them below or add one }
Yay! I’m glad you did a post on quinoa. I used to stay away from a lot of high calorie foods too but now I eat them like it’s my job! I learned a lot and I’m definitely continuing to do so! I will definitely try out this recipe…looks delish!
Christina @ The Athletarian recently posted..Happiness Is
Let me know if you try it! My mom really loved it, she had it as part of her lunch the next day!
I’ve never had quinoa before but I’ve been thinking more and more lately I’d like to try it out sometime soon! Thanks for the recipe idea.
I usually bake my cakes from scratch when I bake them, but LOVE LOVE LOVE funfetti cakes! I even requested a funfetti wedding shower cake 2 years ago and a funfetti baby shower cake last year! I even considered it for my wedding cake but ultimately decided against it haha…so ya, I don’t discriminate against boxed mixes either!
Amy @ Conquering Self recently posted..Sneak Attack and a Kick in the Pants
Hahhaa that’s amazing, you should have had it for your wedding cake! I bet you would have found a bunch of guests who had the same passion for that amazing flavor as well
You should totally bake from scratch – it’s not much harder than using box mixes AND you get to use real butter, which is way tastier than oil. Try starting with brownies – they are super easy.
Victoria (District Chocoholic) recently posted..Capitol Hill Classic 10k- You Need Chocolate Afterwards
I do bake from scratch, I just like to resort to old favorites from time to time
mmmm cake… (drooling over keyboard).. hehe
it really does look lovely!
I love quinoa and I really LOVE sweet and tangy dishes mmm mmm!
You’re doing such a great job of gradually introducing ‘scary foods’. Quinoa is such a clever way to do it!
Jenny @ Fitness Health and Food recently posted..Southwest Half Marathon Race Recap
Thanks Jenny
Sweet and tangy is definitely my flavor of choice, I add that flavor whenever I can!
Oh girl you are such a good cook! The quinoa recipe looks sooo tasty right now! And I completely agree when it comes to Pillsbury – nothing makes me happier than a cupcake made with Pillsbury golden yellow cake. YUMMY!
Your cake looks waaaaay better than mine ever do.
Jamie aka “Sometimes Healthy” Girl recently posted..Carbs vs Chocolate- A Sticky Situation
Aww thanks Jamie, but I bet your cakes turn out just as beautiful!
The recipe really was tasty, and easy too
Your stir fry looks delicious. I love all the veggies that are in it. That’s one of thost meals when you buy too many veggies at the grocery store and don’t want them to go bad.
Kristi recently posted..Rainy Day
Yes exactly! Throw them together in a pan with a bit of oil, and you have one tasty, nutritious meal
I’m super boring when it comes to making quinoa lol. I just eat it with chicken or with 2 fried eggs lol
Yummy cake! 
And I can’t bake for the life of me so Betty Crocker to the rescue
Quinoa with eggs?! I must try this now.
yes quinoa!! I just found an unopened box of TJ red quinoa in the free box (!?) so perhaps it’ll help conquer my carb fear? Sounds like you’re doing a good deal of fear-smashing as well
I hope you had a piece of that cake- tell me you did!! It looks too well done to resist!
Ahh yes do it, so so good for you!
And I did have a bite, better than nathin
I’m glad that you’re enjoying quinoa because it really is fantastic, and there’s no reason to be afraid of it. One day, you’ll see that there’s no reason to be afraid of any food at all. If it’s not that good for our bodies, then it’s good for our minds and that’s just as, if not more so, important
Like cake. Is it super healthy? Not exactly. But will it make you super happy? For sure, if you let it.
Amanda @ . running with spoons . recently posted.. a pain in the… foot
Amanda, that is so so true and I am finally understanding that. There is so much more to life than focusing on our physical bodies and perfecting them, our mind needs happiness too! Thank you for the much needed reminder
I still have never cooked with quinoa. I’ve eaten it, but not cooked it yet. I’ll get there, though! Also, I love baking from scratch, but you better believe that I use mixes from time to time too!
Rach recently posted..The mail never fails!
I bet you would make a wonderful recipe with quinoa! If you develop one, let me know so I can try it out too!
Quinoa’s awesome! Your dinner looks great. I’m glad you’re cooking with it now. This winter, I made such a delicious quinoa spinach quiche. I also made a sweet quinoa carrot and raisin side dish!!
McKayla (green groats) recently posted..Wholesome and Hearty Quinoa Cakes
Umm those both sound fantastic! Are the recipes on your blog?
I’m a huge quinoa fan! It’s pretty much replaced rice in my household. I love making stir fry dishes with it too. And when I cook it, I use 1 part water and 1 part TJ’s vegetable broth. Definitely gives it a better taste.
Alaina recently posted..5 Napkin Burger
Thank you for the suggestion! Next time I make it, I will try it with the veggie broth, and let you know how it tastes
I love quinoa..I make quinoa tabbouleh and LOVE IT! When it comes to baking..I am terrible at it! haha! I never measure right. So I like to use boxed mixes because it makes baking easy for me!
Kelly recently posted..ups & downs
Mmmm Quinoa tabbouleh, what a great idea!