Where Have You Been All My Life Quinoa?

Even though it's been around 5000 years, I recently had the absolute pleasure of tasting this humble grain. Or is it a seed? Sort of resembles a mini barley grain, but has a slight nutty flavor, with a good chew to it. Quinoa (pronounced kee-nwa) is a species of Goosefoot that is specifically grown for it's seeds. Not only is it naturally high in protein (6 grams per dry 1/4 c.), it also contains essential amino acids which makes it a complete protein. Other major bonuses included in this gem, it's a good source of dietary fiber, phosphorus, high in magnesium, iron, and is gluten free.
Being a nurse, with a keen interest in nutrition, I feel a tiny bit obligated to offer a healthier approach to cooking and nourishing our bodies. My suggestions would start with simply reading labels, using what's in season, at it's peak for flavor and nutritional value, and sticking with food that is real, not processed, laden with trans fats and corn syrup, etc...
The occasional treat here and there is OK, we're only human. My downfalls would include Cool Ranch Doritos and EVERYTHING salty. Resolutions can be overwhelming, instead resolve to treat yourself and your body to a healthier approach to eating. Be grateful for everything that surrounds you, embrace living, and take hold of that steering wheel, you are, after all, driving your "ship."

Speaking of gratitude, I am surrounded by wonderful people in my life. Two of which, have shared their takes on Quinoa. The first is Marissa, my compadre at work, and Peanut....my kid. Two very different approaches at Quinoa, and one very happy Me! Thank you ladies for your contributions to this blog and my life.

Marissa's Curried Quinoa

1 1/2c. uncooked Quinoa
3 c. water
Cook according to package directions.Fluff with fork when done. Set aside.
1/4 c. plain yogurt (I used plain greek yogurt)
1/4 c. olive oil
1 t. white wine vinegar
1 t. curry powder
1/4 t. ground turmeric
1 1/2 t. kosher salt
1 t. ground black pepper
1/2 c. diced carrots
1/2 c. fresh minced cilantro
1/2 c. dried currants
1/2 c. golden raisins
1.2 c. dried cranberries
1/4 c. slivered almonds (I toasted mine)
2 scallions thinly sliced (white and green part)
Whisk together yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over fluffed, cooked Quinoa and blend. Add carrots, cilantro, currants, raisins, cranberries, and almonds. Mix well. Serve warm, cold, or at room temperature. The longer this sits and flavors meld, the better it is.

Peanut's Version-Yummy Quinoa

2 c. chicken stock or vegetable stock
1 c. Quinoa
Cook according to package directions. Fluff with fork when done. Set aside.
grape tomatoes-quartered (you be the judge as to how much)
1 avocado peeled, pit removed, and cubed
red onion-small dice (you be the judge as to how much)
fresh dill chopped
Diced cucumber-seeded and small dice
splash of olive oil
splash of white balsamic vinegar
salt and pepper to taste
Add all ingredients to cooked Quinoa and mix well. Taste and adjust seasoning as needed.