Quinoa pho? Yup!
The smallest things sometimes keeps me from doing what I want to do, for no good reason. One such example was handling quinoa as I wanted to make it more frequently. It had been packaged all the wrong ways for me. I generally wanted to consume about 40% of a box I usually bought in one serving, being economical for me to buy when it was on sale. Boxes stored quinoa in crude plastic bags that didn’t re-seal, opened and nor poured out nicely. That made it a tad messy to dispense, with how fine the quinoa grain was, and awkward to store what was left. It was just annoying to get out, use and put back each time, in other words, though just a tiny bit of patience would have helped. Where cooking is involved, though, patience is not my friend.
Just wanted to share a bit of a crazy concoction I improvised on for supper tonight. Use however much or little you like in your version of the recipe.
- Cook quinoa in a rice cooker till ready, then turn off to let cool while you do the rest here.
- Dice up fresh grape tomatoes, green onions and mint leaves.
- Turn on wok to frying temperature (just above medium for me).
- Cut up bacon strips into half inch bits.
- Throw into wok and mix around till fried to desired level.
- Turn off stove.
- Throw in quinoa and mix well.
- Throw in all the diced up stuff and mix well.
It’s really good, but I caution against eating too much. Quinoa is potent stuff! You’ll have a lot of energy without having to eat a lot. But at least it’s not like sugar high sort of energy overload or anything like that. If you’re doing anything like marathon training or needing lots of energy in food that tastes and is good, this is for you!
Yes, bacon is good for you. Accept that and your world will be better. 🙂
Getting some protein within 15 minutes of finishing your exercising or running is a fast start to recovering for your next session if you exercise or run regularly (not a week later). It helps you feel better to be able to go harder, or feel easier, on the next session. It’s good nutrition, too. However, downing dry and hot toasts with honey, a cold meat sandwich, pasta and meat sauce, and so on, so soon after my workout and shower isn’t my idea of a pleasant experience, I usually want to drink, drink and drink cold fluids.
Well, applying my life philosophy #3 – AND not OR – I have now found my post exercise source of cold protein and fluids.
My answer is Quinoa Jell-O!
Most people make stir fry with rice as a base. It’s great and it’s filling. However, I make mine with quinoa (KIN-wa) for a whole load of extra protein to make stir fries that are healthy and nutritious. It hardly tastes any different from stir fry with general white steamed rice that I normally used before I learned about quinoa. The texture is finer because quinoa is finer than rice in texture, and that makes it easier to stir fry mixed in with the rice as well.
The recipes below are just generic recipes on which you could make quite a few variation substituting certain ingredients, and customize for your own preferences. Just by using different stir fry pastes alone, I could get Thai, Indian, Vietnamese, Singaporean, Japanese, Chinese, Korean, Indonesian and Malaysian stir fry from the Asian Home Gourmet series that has no artificial additives! I just then customize the rest of it as I like it to go with the flavour or whatever I want to have in my stir fry for that meal. You vary accordingly to your tastes.