It’s Day 2 of our countdown to Food Day. Today’s recipe from my book, The Essential Guide to Healthy Healing Foods, is a quinoa dish. Quinoa (pronouced “keen-wah”) is near and dear to my heart as it imparts such a bevy of culinary possibilities, captures a variety of flavors well and is a protein-packed, fiber-filled grain. Celebrate the power of whole grains with this tasty dish.
Spicy Tomato and Olive Quinoa
This zippy quinoa, a Mediterranean grain, is delicious by itself as a maindish or along side tofu, shrimp, chicken, fish, and lean beef.
Yield: 6 servings Serving size: 1/2 cup
Prep time: 5 minutes Cook time: 15 minutes
1 cup quinoa
1 cup low-sodium vegetable broth
1 cup water
2 tablespoon extra virgin olive oil
3 green onions (scallions), chopped
1 cup cherry tomatoes, halved
1/2 cup black olives, pitted and sliced
1 teaspoon smoked paprika
Salt to taste
1. Rinse quinoa and add to a medium pot over medium heat with broth and water. Bring to a boil, cover, reduce heat, and simmer until liquid is absorbed. Remove from heat and fluff quinoa with a fork.
2. Add oil, green onions, cherry tomatoes, black olives, paprika, and a dash of salt. Stir gently to mix. Serve warm on a bed of leafy greens.
8 g total fat
1 g saturated fat
0 g trans fat
0 mg cholesterol
324 mg sodium
21 g carbohydrates
3 g fiber
2 g sugars
4 g protein
8 percent iron
What do you think of quinoa? I’d love to know…