Yummy Treats
Quinoa and veggie melody
Recipe by Sherri Mraz, The Cookin’ Yogi
1 cup quinoa (plain or red)
1 garlic clove finely minced or pressed
2 cups water (may use chicken broth)
1 carrot diced small
4 or 5 stalks of kale chopped (also chop leaves)
¼ cup of chopped fresh cilantro
Juice of one lemon or lime
1-2 tbsp of tamari or Bragg’s Liquid Amino Acids (a high grade soy sauce, non-GMO)
1 tbsp of fresh grated ginger
2 chopped scallions
1 small tomato (optional)
Few sprigs of fresh mint (optional)
Directions: Heat up a dry skillet on high, rinse quinoa in a small strainer (this eliminates any residue bitter taste from the naturally occurring saponin) drain and then add directly to hot skillet to toast. You will begin to notice a nutty smell. Add garlic over the top, stir and immediately add the water or broth. Cover and simmer for 10 minutes on low heat. Add the carrots and the chopped kale stalks stirring and cooking with cover on for 3 minutes. Then add the finely chopped kale leaves at the end and simmer for another minute or two until you reach the consistency of cooked rice (all liquid will be cooked out). Uncover and add the cilantro, lemon or lime juice, tamari sauce, and the scallions all at once.
Serve in a bowl with chopped fresh tomato and fresh mint on top.
© all rights reserved 2011 Sherri Mraz
Quinoa contains all eight amino acids to make it a complete protein, equal in content to milk. It is high in B vitamins, iron, zinc, potassium, calcium, vitamin E and magnesium. It is a pseudo grain which is actually a seed. It is not a carbohydrate and does not elevate your blood sugar; it is gluten free and easy to digest. By adding in the kale which is a cruciferous veggie you are adding the extra antioxidants and cancer fighting properties. The addition of garlic and scallion which both come from the alliums family are also powerhouses full of antioxidants. Ginger is also an excellent antioxidant, alleviates gastrointestinal distress and has anti-inflammatory effects. The minimal cooking time maintains their phytochemical properties which help to boost the immune system.
If you do not like kale choose broccoli, cauliflower, cabbage, or bok choy. These veggies are also from the cruciferous family. Use what you have; you can add something in, leave something out, just be creative and have fun.
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To order the cookbook “More Energy, Less Waist” by Sherri Mraz, visit the CookinYogi.com website!