Thursday, May 19, 2011

More Excitement about Quinoa

Today I'm here working, when I would rather be in bed nursing my soar throat and painful abdomen.  It seems that being responsible does have some draw backs.  I've read some where about how the increased interest in Quinoa has cause the price to skyrocket in the rural areas that farm it, here is the article.  It does give me something to pause and think about though.  I've seen on the Tropical Traditions website another issue as well, regarding an items being renewable and sustainable and why they won't sell it.  Coconut sugar is the topic over there (it's number 9 on the list of answered questions).  It seems that the tapping of the sap makes the tree unproductive of any other fruits, so it would not be a sustainable product.  I personally love Quinoa and will use it in the future, but there is still room in our diets for other brow rice and cauliflower to replace other favorite starches as well. There is room to try new things, and expand our palate without going overboard.  It would still be nice to have another day off to be sick and in bed though, oh well. 

Image Found Here

I ate these before I took a picture, I'm sorry.

Quinoa Stuffed Peppers -
Serves 6
Preparation time: 1 to 1 1/4 hours
Baking time: 10 to 15 minutes

1 cup raw quinoa
6 medium bell peppers
3 tablespoons olive oil
1 cup chopped onions
3 garlic cloves, minced or pressed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon salt, or more to taste
1 cup peeled and diced carrots
3/4 cup diced celery
1 cup diced zucchini
1 1/2 cups fresh or frozen corn kernels
1 1/2 to 2 cups grated Cheddar cheese

Preheat the oven to 400 degrees. Lightly oil a baking pan. Place the quinoa in a fine-mesh sieve and rinse well under running water. In a covered pot, bring the quinoa and 2 cups of water to a boil. Lower the heat and simmer for about 15 minutes, until the quinoa is soft and the water absorbed.

While the quinoa cooks, cut the bell peppers in half lengthwise and, leaving the stems on, seed them. Brush the bell pepper shells with about 2 tablespoons of the oil, inside and out. Place them cut side down on the prepared baking pan and roast for 15 to 20 minutes, until softened and slightly browned, but not collapsed. When the bell peppers are roasted, reduce the oven temperature to 350 degrees.

Meanwhile, in a skillet, warm the remaining tablespoon of oil and saute the onions and garlic on medium heat for about 5 minutes, until the onions have softened. Stir in the cumin, coriander, red pepper flakes, salt, carrots, celery, zucchini, and corn. Cover the pan and cook for about 10 minutes, until the vegetables are very tender.

Combine the sauteed vegetables and the cooked quinoa and add salt to taste. Turn over the roasted pepper shells and spoon filling into each half. Sprinkle each bell pepper half with some of the grated cheese and bake for 10 to 15 minutes, until the cheese is melted. recipes archive #60 Have a fruitilicious summer week 3 Quinoa plum salad

I have to admit this is a favorite of mine now, I think it's because I love the Latin flavors, and lime so much!!!
Quinoa Taco Salad - The Gluten Free goddess
How to cook quinoa super easy way - The Gluten Free goddess

Quinoa Recipes

The Spunky Coconut did a while write up on Quinoa, and how it is a seed and not a grain. But the Paleo diet still does not include it, and why.
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