Quinoa (KEEN wah) is a seed that sort of acts like a grain. It provides iron and fiber and is actually a complete protein – rare in plant-based foods.
Quinoa can be added to soups, put in sandwiches and even used for breakfast mixed with fruit, etc. It is easy to make so get creative and have some fun with this seed!
- 1½ cups Quinoa
- 1 tablespoon olive oil
- 3 Cups Chicken or Vegetable Stock (low sodium)
- 1 small onion, chopped
- 2 medium carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 3 garlic cloves, minced or pressed
- ¼ teaspoon pepper
- 1/3 cup fresh cilantro (add right before serving)
-Rinse Quinoa and place in slow cooker/crock pot.
-Add all the remaining ingredients – except the cilantro.
-Cover and cook on LOW for 4-6 hours, or on HIGH for 2-4 hours.
-The quinoa is done when it is tender and you can fluff it with a fork. The liquid should be absorbed into the quinoa.
-Stir in the fresh cilantro and serve.
-Season to taste.
You can serve this dish as a side; or you can make it into a hearty meal by adding garbanzo beans or black beans.
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