Friday, November 16, 2007

Quinoa and Vegetables: a typical dish at my house



I can prepare this meal in 1/2 hour. Quinoa cooks just like rice in the rice cooker. If I have meat on hand this makes a lovely side dish. But if I don't, I know that quinoa packs in more protein than rice so I don't worry about Mikey not getting his protein for the day.

  • 1 cup quinoa to 2 cups water or broth (Broth is a more nutritious way to cook grains. Soaking grains over night is also a preferred way to eat grains.)

Then, I peak in my fridge for some vegetables. I chop them to a size that Mikey can pick up and pop in his mouth. Then, I saute them in olive oil with a splash of water. The water steams the vegetables at the same time that I am sauteeing them. The whole process goes a lot faster with a little water. Sometimes I drop in a tablespoon of coconut oil.

  1. I always start my vegetable melodies with onions, garlic, and ginger.
  2. Then I throw in the hard stuff like red peppers and green beans.
  3. Lastly, I add the squash.

That's it! Dinner is served.

Coconut oil was put in the same group as trans fat two decade ago. Coconut oil isn't trans fat, it is saturated fat. Saturated fat is used by the body to help absorb other nutrients in the meal like nutrients from vegetables. The Food and Drug Administration will soon worn against trans fat not saturated fat so coconut oil is innocent of all crimes charged against it. Read more about how healthy coconut oil is for us here.

Read my other quinoa recipe here.

2 Comments:

lydia said...

Coconut oil. Weston Price is smiling in his grave. :-)

I haven't cooked with it lately, but it does make a great moisturizer. I usually mix in some shea butter with it too.

Kate said...

Looks delicious!

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