Aug
9
Quinoa and Vegetables Skillet
August 9, 2010 | 7 Comments
Keeping up with my regular schedule for posting (Mondays, Wednesdays, and Fridays) has been a challenge for the past couple of weeks. Flying overseas on a 12-hour trip to JFK with a toddler on my lap, driving from New York to Virginia (a 4-hour drive that ended up taking 7 because of traffic and a terrible thunderstorm), dealing with jet lag, unpacking, finishing up some way overdue spring cleaning, and getting used to my routine again took a little longer than I expected. Can I add to that I’m four months pregnant as well?
I’m hopeful things are going to be better–at least until close to the baby’s due date which is in January–and today’s post is an awesome quinoa dish inspired by Kristina from Spabettie. I met Kristina in a tweet-up by HealthBuzz almost 2 weeks ago and just loved the idea of this recipe. I have to admit I wasn’t a big fan of quinoa from the first time. It was a little too bitter and had a funny texture.
I know it’s not a new trend in health and food, but for many people who are reluctant to try it, or are still amateur quinoa eaters, this recipe might change your mind.
Ingredients:
- 1 cup dry quinoa
- 1 cup water
- 1 cup low-sodium chicken broth (optional, you can use water instead if you want to keep the recipe vegetarian)
- 1/2 c chopped red onion
- 2 ripe tomatoes, chopped into small pieces
- 1/2 c chopped fresh mangoes (you can use more if you like)
- 1 c shelled edemame
- 1 tsp apple cider vinegar
- little salt and pepper
Rinse quinoa thoroughly with water. This is really the hardest step. If your stainer is too large, place a paper towel on top to collect the quinoa.
Place the quinoa in a medium saucepan and toast without oil on medium heat until golden. Add water and chicken broth, bring to a boil, then simmer covered for 15 minutes. Quinoa is done when translucent. Remove from the pan.
In the same pan, heat some flavorless vegetable oil, such as canola, and saute the onions. Add the tomatoes and simmer for few minutes. Add the edemame and mangoes. Cook for 2 minutes.
Return the cooked quinoa and stir all ingredients together. Add apple cider vinegar and season with just a little bit of salt and pepper.
How do you cook quinoa? If you have a favorite recipe, write me a comment and share the link. Would love to learn more quinoa ideas 
Have a great Monday!
Comments
7 Comments so far
This quinoa sounds delicious! I made a tabbelouh (sp?) with quinoa and that was delicious!
Thank you Emily for the comment and for stopping by. Tabbouleh with quinoa is a great idea! Because I’m from the MiddleEast, it’s really hard for me to think outside the box when it comes to some traditional dishes (tabbouleh, hummus, baba ghanoush, freekeh, etc). I just know how to make them the way my great grandmother used to… LOL
Salaam!
I love quinoa and have had lots of success with it in the kitchen. I recently came across red quinoa (there’s even black quinoa!) and have made a few things with it.
Wow, black quinoa–never seen it before. Have to check it out!
ooh – im interested to try the black quinoa too! i love quinoa!
I usually cook my quinoa in the rice cooker which makes it super fluffy! I have a mix of red, black & white quinoa it looks pretty wild cooked up. I like to stuff it inside capsicums with flaked smoked salmon & veggies & then roast. Or if you replace the water in the rice cooker with milk or nut mylk it is like breakfast rice pudding.
[...] to non-traditional whole grains. Try quinoa, wild rice, and bulgur (although it’s somewhat pre-cooked). I find myself eating more oatmeal [...]