29 06 2011

A special thanks to Chloe from Running with a Bottle of Wine for her awesome post while Chloe of 321delish is out in California! With my recent mishap at Rock Hall, Chloe’s post really resonated with me. Triathlon is a lifestyle, not just a race. So true!

Anyhow, let’s shift gears and talk about quinoa. No, not “Queen Noah,” it’s “Keen-Wah.” Yes, it took me a very long time to figure out how to pronounce Q-U-I-N-O-A. So, I’m just trying to help you out. 🙂

Recently, some of my favorite bloggers have been whipping up some recipes with quinoa, so I figured I’d get in on the action too!

First things first, what is quinoa, you ask? Many folks group it with grains, but it’s actually a seed. It’s jam packed with nutrients, pretty high in protein, and it’s also gluten-free! I typically buy my quinoa in the bulk section, and I’d advise you to do the same. I’ve seen it in a box for about 5 bucks, but you can buy the same amount in the bulk section for way less!

I love quinoa because it tastes great, it’s fast-cooking, and its so versatile. I find it great if you need to throw together a quick summer meal.

So, I thought I’d share with you the ways I’ve used quinoa in the past week or so.

I’ve cooked it in white wine, and served it alongside some fish:

I stir-fried some cooked quinoa together with some peanut sauce, edamame and egg, added some shredded cabbage, and served it in leaves of Romaine, for a protein-packed lettuce wrap:

I made my own peanut sauce just by mixing together some soy sauce, honey, peanut butter, and rice wine vinegar. I would suggest Kristin’s peanut sauce if you are looking for a recipe. And, Mama Pea has never let me down, and she just posted a recipe for Peanut Mmmm Sauce, which I’m sure is outstanding.

Finally, I made it into a salad with beets, goat cheese, fennel, and almonds:

My Flavor Bible told me that orange pairs well with fennel, so I cooked the quinoa in orange juice, and added some zest. Next time, I think I would even put some pieces of orange in there too.

So those are just a few of my ideas for ways to use quinoa.

For some tips and step by step instructions on how to cook it (it’s super easy), check out Catilin’s post.

And, if you want some more recipes check out these:

Emily made Mediterranean Quinoa Salad

Jenna made a Black Bean, Quinoa and Citrus Salad

Beth made Goat Cheese and Beet Quinoa Salad, which is what I based my last recipe on.

Question of the day: Have you ever eaten quinoa? What have you made with it? What do you think would be a good quinoa salad?