Reader’s Request: More Quinoa Please
Recently, a reader requested some more recipes that include quinoa. Since I’m always happy to eat quinoa, it was a very simple request to fill.
Michael also likes quinoa, which makes me happy. The first time that I served it to him, I was afraid that he’d make the same face he made when he first saw me with a plate of kale chips.
It was kind of like that.
Although, I do have to say that he is very open-minded to trying new things. He’ll even eat chia seeds and green smoothies! Most of the time though, I just turn “normal” dishes into healthier versions. I don’t introduce too many funky sounding foods at dinner time. 😉
Speaking of funky sounding… I’ve heard a lot of people say that they do not know how to pronounce “quinoa.” Well, there are apparently two ways to pronounce it. The first option is “kee-NO-wah” and the other is “KEEN-wah.” I pronounce it the second way.
Anyway, this quinoa dish was very garlicky and flavorful. Plus, it really didn’t take much time at all to make. I even had the chance to make some salad and bruschetta to go along with dinner.
Quinoa with Tomatoes and Chickpeas
(Adapted from here)
- 1 cup quinoa (uncooked)
- 1/8 teaspoon salt
- 1 3/4 cups water
- 1 cup canned garbanzo beans (chickpeas), drained
- 1 can stewed tomatoes
- 1 cup chopped baby bella mushrooms
- 1 clove garlic, minced
- 3 tablespoons lime juice
- 4 teaspoons Garlic Gold Oil (regular olive oil will work)
- 1 pinch salt and pepper to taste
- 1/2 teaspoon chopped fresh parsley (from my herb garden!)
- Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Soften mushrooms in a skillet coated with cooking spray until softened.
- Once quinoa is done, stir in the garbanzo beans, tomatoes, garlic, mushrooms, lime juice, and oil. Heat on medium-low until mixture is warmed through. Season with salt and pepper. Sprinkle with chopped fresh parsley to serve.
I made several revisions/additions to the original recipe, including omitting cumin altogether. Both Michael and I have an aversion to cumin, so whenever a recipe calls for it, I take it out or make a substitution.
For your viewing pleasure, you can find some of my other quinoa recipes here:
Is there an ingredient found in many recipes that you dislike? If so, do you make any substitutions or just avoid those recipes? How do you say the word “quinoa”?
This morning, I have a call with the designer who is working on my business website and the new blog design. I’m so excited to reveal it to you all soon!
Have a wonderful day!