Quinoa. Can you say that out loud one time for me? KEEN-WAH.
Ooooh. That’s how you say it.
Maybe you’ve been calling it kwin-oh-ah. Maybe today is the first time you have seen the word. Maybe you’ve never tried it. Maybe you’ve just thought it’s one of those health foods. One of those trends. Just a fancy food.
Despite any Quinoa misconceptions that you may have, I’m on a mission today to not only inform you about this Supergrain but also make it a part of your weekly meal plan.
Quinoa dates way back. Wayyy back to the time of the Incas who touted it as a super food because of its ability to increase the stamina of their warriors. I may not be a warrior, per se, but I do believe that Quinoa helps me to power through my days and kitchen adventures and workouts. Quinoa is incredibly rich in protein, fiber, and nutrients, and it’s easier than rice to prepare.
Roasted Red Pepper Quinoa
[Makes 4 heaping cups]
Prepare it like this in a big batch to eat throughout the week!
You will need:
- 1 cup dry quinoa, rinsed
- 2 cups liquid [ water is perfect- feel free to use a broth to add more flavor]
- 1 can chick peas, rinsed
- 1/2 small red onion, chopped
- 2 roasted red peppers, chopped
- 1 Tablespoon balsamic vinegar
- Salt & Pepper, to taste
Some quinoa may note that it is “pre-washed” or “pre-rinsed” – but always rinse your desired amount in a fine mesh strainer ridding the grain of its natural bitter coating.
Add the quinoa and cooking liquid to a saucepan and bring to a boil. Once it begins to boil, turn heat down, cover, and simmer the quinoa for 12 minutes. The quinoa is ready when the small grains have “spiraled” out [I think they look SO cool] and the liquid has been absorbed. Fluff up with a fork.
Add in the chick peas, red onion, and roasted red peppers. Drizzle the balsamic over the mixture [more or less to taste] and finish with salt and pepper.
Go on now, Kitchen Warriors, make some Quinoa. I mean Keen-wah.