I do not love quinoa - I do not really even like it. I have tried numerous time due to its powerhouse of nutrients, but I still couldn't say I like it - until now, until I had this meal! I may now be a convert.
This healthy dish is quick easy and very versatile. As with all my meals all measurements are guesstimates - remember - "bake to exact measurement, cook to taste"
Ingredients: quinoa, vegetable or chicken broth - or just use water, fresh veggies, salsa, taco seasoning or cumin and chili powder, taco shells or nachos, cheddar cheese - or not!
Time: about 45 minutes
Preheat oven to 375 degrees
Quinoa - typically this is a 2 to 1 ratio - meaning 2 cups of liquid ( you can use water, or broth - we used vegetable broth) to 1 cup of grain.
In a medium sauce pan add a little olive oil - when its hot add the quinoa and toast slightly - this will give it a nutty flavor. Add the liquid, cover and cook on low until the germ splits - about 15 minutes.
Meanwhile - chop whatever veggies you want - I used my veggie bullet for the zucchini and cut some mushrooms, broccoli, onion, tomatoes, kale and garlic. Saute them with some olive oil until soft - start with the heartier veggies - the onions and the peppers, then add the garlic, broccoli and mushrooms - add tomatoes and kale last.
|cooked salsa quinoa|
Once all cooked assemble in heated taco shells or I liked my layered as nachos - add cheese or not - the choice is yours - however I do recommend shredding it yourself - tastes much better and does not have the added "keeps from caking" ingredient.
Time to enjoy this powerhouse meal - did you know quinoa is one of the most protein rich foods we can eat? It has twice as much fiber as other grains, and even contains iron.
Stay healthy and remember we are the lucky ones #happytobeglutenfree
|top with cheese|
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