Oh yum. This warm quinoa bowl will be hard to share with another person! Now for those who haven’t cooked quinoa before, I suggest reading all of the instructions before making the recipe. Instructions differ between certain quinoa brands but I’ve tried cooking it several ways and this is the most effective method so far. The quinoa was perfectly cooked after 15 minutes and by using the stovetop method you can keep adding seasonings and other vegetables as the quinoa cooks. I basically treated it like a rice (although it’s a great lean protein source). This is one of the many reasons why I adore cooking quinoa. I mean it tastes like rice but I am not eating carbs!?!?! What magical trick is this !?!? It’s fluffy, somewhat delicate and goes great with almost anything. I’ve yet to prepare it as a breakfast dish but so far I like having it as a lunch or dinner option. I mean you can mix it into a salad, add some potatoes or any other root vegetable, stuff it into a pita or tortilla…I mean the possibilities are endless… All you need is an open mind. I’ve posted earlier about the benefits of eating quinoa, if you need a refresher or are reading my blog for the first time click on the link below to access my previous article.
1 cup quinoa
2 cups water
2 cups chopped mushrooms *could also use broccoli or another vegetable if you are not a mushroom fan!
2 garlic cloves, minced
1/3 cup chopped chives, plus 1 tbsp for garnish
1 cup chopped spinach
1/4 cup shredded part-skim mozzarella cheese, plus 1 tbsp
1/8 tsp ground pepper
1/4 tsp salt, add more if desired
1/4 tsp ground coriander
1. Heat 2 cups of water in a saucepan. Add 1/3 cup of chives, the mushrooms, minced garlic, pepper and coriander. When it comes to a boil add the quinoa.
2. Let cook until the water reduces and holes begin to form – this could take up to 10 minutes. Cover and cook until the remaining water is absorbed (3-5min). Add the mozzarella, spinach and salt. Mix well until the cheese melts and the spinach cooks slightly (1-2 minutes). Taste and adjust by adding more salt if needed.
3. Garnish with the remaining chives on top. Serve with a nice and big side salad or roasted vegetables!
Let me tell you the uncooked chives on top really make a difference. They are crunchy and juicy and will add a pop of flavor into each bite.
Yield: 2 to 3 servings
Happy Meatless Monday!…This is the first of many Meatless Monday recipes to come! For those who are meat lovers -try going meatless at least once a week. If we could all do this – we’ve got a chance to make a difference for future generations. Plus from a medical perspective…it’s nice to give your arteries a break..they need their rest too!