Not QUINOA IN SPICY PARMIGIANA BROTH, this doesn’t suck at all!
Quinoa it’s an antioxidant, high in protein and is even an appetite suppressant and it’s naturally gluten free. It also has anti inflammatory properties and is heart healthy. It is touted as some of the healthiest food on the planet. So I understand all the hype. But it really sucks, or does it? The first time I tried it let’s just say, it tasted like mushy cardboard. To say the least I hated it but not any longer. Now I actually love it, yes I really do that’s no lie. See, I had to stick to it when I was diagnosed with Celiac. I had to be gluten free and it is a great alternative. I just figured by not giving up on it that I had trained myself to love it. BUT WAIT, I recently became aware that my family and friends are eating also. I realized it has come into its own. More and more of us are eating by choice. QUINOA HAS FOUND ITS WAY! If you tried it a while ago try it again with one the more recent delicious recipes. I think when this country first seen it as mainstream no one knew what to do with it. In the past year or so chefs and home cooks alike have really developed some awesome tasty ways to cook it. Simple but really good recipes have been developed but even the basic way is so much improved. Just boiling it plain is plain but using broths and seasonings really turns quinoa up. It is like rice so adding flavors at cooking time is best. One easy way is using organic vegetable broth with organic lemon and cracked pepper and voila! You now have good fluffy quinoa. I add it to soups as I would rice or pasta, make quinoa fritters and use it as a cold salad. Cook as I mentioned above and add shredded arugula, some capers, sun dried tomatoes with your favorite homemade dressing. It will be a summer cold salad to satisfy everyone at those bbq’s.
Some tips about quinoa:
It is pronounced keen-wah
Buy it pre washed or rinse it throughly and hand rub together because it may upset your tummy and it can taste bitter otherwise.
It does comes in three varieties, black, red and most commonly off white.
Now why not cook some quinoa, really just try it.
My favorite way to make quinoa is the following recipe:
SPICY QUINOA IN PARMIGIANA BROTH, now that seems harmless, no?
1 cup quinoa
handful shredded sage
sliced pecorino Romano cheese (see cooking note)
crushed red pepper
2 cups organic gluten free chicken broth
1 clove chopped garlic
Half organic lemon
Start heating garlic, crushed pepper, sea salt, sage in olive oil. Toss in the quinoa and toast for a few minutes. Add 1 cup of water, 1 cup of chicken broth with lemon and shaved cheese. Bring it to boil then lower the heat and cover until all liquid is absorbed but not completely dry. Remove lemon rind now. Add the other cup of broth to thin out quinoa heat through and serve in soup bowl adding more shaved cheese and sage on top.
This is terrific with a simple roasted chicken or just a salad for a complete supper.
Note I use Pecorino Romano not Parmigiana Reggiano cheese sorry for the false advertising but most Italians where I live substitute this all the time. Pecorino romano is a tangy sheep milk cheese and it is less expensive than Parmigiana Reggiano. The cheese is sorta the everyday parmigiana here in NYC.
Also please remember not to overdo it with the sage for this recipe, a little goes a long way. As for the cheese, is there really ever too much?
note: Leave the garlic clove whole for a more FODMAPIsh result.
I hope you find this ish delicious as well.
Live, eat, share gluten free and FODMAPish.