Although quinoa may seem like a new food trend, did you know it’s actually and ancient grain (which is ironically not even technically a “grain”)? Quinoa has been a basic food staple in Andean cultures for nearly 4,000, but has gained popularity in American cuisine over the past few years.
Quinoa is a seed popular for its nutritional density, its lack of gluten and since it contains all 9 essential amino acids it is considered a complete protein.
With the rise of vegetarianism and gluten free diets, this little super food seed is one ingredient worth adding to your recipe book and your shopping list. If you’re new to cooking with quinoa and need an easy and delicious quinoa dish to get you started try this… it’s my personal go to for quinoa newbies.
- 1 cup uncooked gold quinoa
- 2 teaspoons extra-virgin olive oil
- 1 medium sized onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Rinse quinoa thoroughly (unproperly rinsed quinoa results in a soapy flavor, so be sure to rinse a few times)
- Drain quinoa
- Heat a large saucepan over medium-high heat and coat pan with 2 teaspoons extra-virgin olive oil
- Add diced onions and sauté until tender
- Add diced carrots and celery and sauté for 2 minute, stirring constantly.
- Add salt and pepper
- Add quinoa and coat it with the sautéed onions, carrots, and celery
- Add water and bring to a boil.
- Cover and reduce heat
- Simmer for 13 minutes or until liquid is absorbed and quinoa is tender
- Serve warm or cold