Quinoa, the ever popular super grain. This splendid grain is popular for a reason (actually many!)- it has the highest nutritional profile and cooks the fastest of all grains. It is also a complete protein, contains more calcium than milk, is high in B vitamins, iron, zinc, and Vitamin E, is gluten-free, strengthens the kidneys, heart, and lungs, and is ideal for endurance and energy. This mother grain is also very easy to digest and is a warming food. Phew! These little colorful beads really are so full of ancient wisdom and nutritional power. Quinoa has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America. And now today, it has become a popular grain of choice with many uses.
Just one cup of quinoa cooked in two cups water yields four servings. I like to make a bunch and use it throughout the week, especially if I am super busy and don’t have a lot of time to cook. You can find white, red, and black quinoa but there is also a rainbow variety that I like to buy. Pretty much anything that has the word rainbow in front of it (rainbow chard, beets, carrots, etc.) I am a sucker for.
Cook extra quinoa to use for breakfast, lunch, and dinner. Here are some examples of ways to use quinoa and make it last you at least a few days. And make use of your spices! Depending on what you like, they can add warmth, zest, or a kick to your dishes.
For dinner, I like to cook quinoa and pair it with brussels sprouts roasted with maple syrup or avocado, black beans, sweet potatoes, corn, and hot sauce. Quinoa pairs perfectly with so many different veggies and proteins so go crazy! I like to add turmeric, paprika, cumin, or curry powder to my savory quinoa dishes.
After dinner, I store my extra quinoa in an air-tight container in the fridge. Then the next morning, I combine it in a pot with oat milk (or any plant-based milk) and leave it on the stove just enough to warm it up. Then I add whatever I am in the mood for: nuts, seeds, maple syrup, almond butter, raw honey, raisins, cinnamon, ground ginger, nutmeg, cardamon. Quinoa is a higher protein subsitute for oats, so add whatever you usually like in your oatmeal.
For lunch, you can take some more leftover quinoa and make a warming soup. Combine water, miso paste, basil, cherry tomatoes, mushrooms, onion, garlic, sprouts, and seaweed in a pot and simmer over low heat for 20-25 minutes. Add the already cooked quinoa and cook for another minute or two. Enjoy!