Ummmm……..it’s okay if you haven’t. It’s a strange little grain. But so good for you. It’s a complete grain and has a yummy little texture. (We call it “baby rice” in our family…..to convice my 2 year old that it’s edible. Because anything “baby” is right up her alley. And both kiddos love it.) I am not a complete health conscious person (though I should be) but I know that this is a good hearty and complete grain. So it makes me feel good to make it for our family. (Don’t worry….I always offset all of this healthiness with a good ice ream sundae afterwards. Just kidding…….. Kind of.)
But lately, we have eaten it so often. As themain course. With a side of grilled veggies and some raw ones too. There are so many available during the summer. Yum.
But did you know that Quinoa is an ancient South American grain, dating back over 5,000 years? (www.quinoa.net) Yeah it was pretty important back then. And it has more protein than any other grain. Good stuff.
1 cup of dry quinoa
1 cup of chicken broth (low sodium if desired)
1 cup of water
6-8 fresh mushrooms, sliced
1 small onion, sliced
1 clove of garlic
salt/pepper to taste
Bring water, broth, and quinoa to a boil. Cover and reduce to a simmer for 10-15 minutes or until all liquid is absorbed. While the quinoa is cooking, sautee your mushrooms, onions, and garlic in some butter over medium heat,until soft. Turn down to low and add the cooked quinoa and combine flavors for a few minutes. Add salt and pepper to taste.