Quinoa is a seed, but it is usually considered to be a whole grain. To prepare quinoa you would do so, similarly to how you prepare rice or barely. It prepares quickly, just 10-15 minutes, so it’s a quick and easy dinner. Topping with choice olive oil, sea salt and lemon juice to enjoy, or you can dress it up like this Peanut Thai Quinoa recipe.
BONUS: this is the highest protein content of all the whole grains, and boasts ALL 9 essential amino acids. It can stand on it own for dinner, or you can prepare it as a side. Easily kept for 3 days, so make enough for left overs!
Peanut Thai Quinoa
2 1/2 cups water
1/2 teaspoon salt
1 1/2 cups dry quinoa, rinsed
1/4 cup natural peanut butter
2 T Toasted Sesame Oil
2 T soy sauce (or tamari as gluten-free option)
Juice of one lime
3 cups roughly chopped baby spinach
1 cup frozen peas
1 medium red pepper, diced
1/3 cup minced red onion
1/4 cup chopped fresh cilantro
1/2 cup chopped peanuts
Bring water and salt to a boil in a medium pot. Add quinoa, then reduce to a simmer and cover. Cook for 10 to 11 minutes, until quinoa is cooked through and tender, but not mushy, and water has evaporated. (If cooked through and a little water remains, drain it.) Remove from heat and stir in peanut butter, sesame oil and soy sauce. Let sit for five minutes. Stir in lime juice, spinach, peas, red pepper, onion, cilantro and peanuts.
Taste and adjust salt as needed. Serve warm or at room temperature.