When I was first introduced to quinoa (KIN-wa), I thought of it as a staple like pasta, rice and bread, which I would have to eat less of the others to integrate the quinoa. That was OK, except I’d be limited on quinoa recipes and would often have to eat something else because quinoa is not that filling to me. I’d also be losing out on my carbs I need a lot of for my marathon training. Finally, because I wouldn’t eat quinoa every day, with it as my main source of complete protein and significant source of iron, it’d be a bit like getting protein spikes in my diet every couple of days.
Just a month later, I am finding quinoa to be among the most versatile food I eat so I can get a more constant supply of it and the very complete protein profile it carries. I do use the quinoa as a staple for dishes like quinoa salads, but I am more frequently using it with the staples to leave me fuller, get my protein most days and have my carbs for marathon training. I shared my pasta with quinoa instead of ground meat recipe the other day. Today comes quinoa with jam toasts.
I am in the middle of revolutionizing by adding quinoa (KIN-wa) as a major staple or base, in addition to rice, pasta and some bread. Knowing this, my friend Rami Bardeesy recently suggested a meal to me that exemplifies my life philosophy #3 – AND not or – to combine the best of both words, while being very healthy. It was pasta with tomato sauce, veggies and quinoa. That was the quick and easy to make meal, but I didn’t call it that in the post title because it’s the substitution of the meat I normally would have with this dish that is key.
About a month ago, I was introduced to quinoa (KIN-wa) by some organic farming friends at Whippletree farm. Since then, I have integrated quinoa into my diet and thought I’d share a few recipes here, with more to come.
Quinoa is a South American grain of which you primarily eat the seeds. If you’ve never heard of it, or not sure what to make of it, NASA has declared it virtually unrivaled in the plant or animal kingdom for its life-sustaining nutrients and with an exceptional balance of amino acids (NY Times, Mar 19 2011). That is by far the best endorsement I have ever heard about any food, and it also tastes far better than my other staples of pasta and rice! No hype here, folks! This is the real deal!