Tuesday, April 14, 2009

Quinoa with Mushrooms, Spinach, Peppers and Red Wine

I've started experimenting with Quinoa. If you've never heard of Quinoa (pronounced Keen-wa) before here's a little something about it. Quinoa is a grain, not unlike couscous or rice. It was one of the 3 main staples of the ancient Inca civilization (along with corn and potatoes). Quinoa is a super food, it has more protein per ounce than red meat and it has a near-perfect amino acid balance. It also is a good source of fibre, complex carbohydrates, calcium, iron and vitamins B and E. It is gluten free, easily digested and very versatile. And lastly Quinoa has been included on every space shuttle mission since the 60s due to it's nutritional benefits.

Last night was my first attempt at cooking with Quinoa. My husband (read: Guinea Pig) liked the taste of this dish but has some issues with the texture. I'm sure a few more tries and he'll come around!

Quinoa with Mushrooms, Spinach, Peppers and Red Wine

1 c. Organic Quinoa (Quinoa must be rinsed for 3 minutes under warm water before cooking. )
2 c. Water (you could substitute chicken or vegetable broth)
1 tsp. garlic powder
1 tsp. salt
1 tbsp extra-virgin olive oil
1 small onion, diced
1/4 med. red pepper, diced
1/4 yellow pepper, diced
1/4 medium orange pepper, diced
1 c. quartered mushrooms
1 c. fresh baby spinach, chiffonaded (cut in thin strips)
1 garlic clove
1/4 c. red wine (you could also use white, red is what I had on hand)
1 tsp. Club House Vegetable seasoning
salt and pepper to taste

1. Rinse Quinoa.
2. In a rice cooker or pot add Quinoa, water, garlic powder and salt and cook until all water is absorbed and Quinoa is soft.
3. While the quinoa is cooking, sautée onion, peppers, garlic, spinach and mushrooms in olive oil.
4. Add Vegetable seasoning and salt and pepper.
5. Add wine and cook on med-low until veggies are tender and liquid is reduced by half.
6. Add cooked Quinoa and mix. Remove from heat and serve.

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