Quinoa. The other brown rice!
I love a good starch – white rice, brown rice, jasmine and basmati… yummy! The problem with rice – white or brown, is that rice is a pretty polarizing and controversial food. Is it good, is it bad…? Is it a huge source of empty calories, does it turn into sugar and stored fat?
Most agree it should be eaten in moderation. If that’s the case, what other grains/carbs can you have if you want to fill out a meal? Hellllllllooooo quinoa! Now quinoa isn’t just for hippies, it’s a gluten free, high protein grain. It’s one of the few plant-based foods that has all nine amino acids. It’s nutritious, filling, and with a bit of creativity, can be both a superfood, and super yummy!
My Indian inspired version of quinoa is a real winner. Let me know how you like it! #realfood #realtalk #reallife #mamatanyaskitchen
2 tbsp coconut oil (olive oil is a suitable substitute as well)
2 tsp turmeric
1 tsp cumin
⅓ cups onion
1 cup chicken or vegetable stock
4 cups water
1 cup red or white quinoa
1 cup lite coconut milk
⅓ cup golden raisins
⅓ cup sliced almonds
Sea salt to taste
Coat the bottom of a medium size saucepan with your oil over medium high heat. When hot, you’re going to “burn the oil” or “bloom” your spices which is an Indian/West Indian technique to bring the flavor of the spices to the forefront. Add the turmeric and cumin to the hot oil and stir until fragrant, about a minute or so until coated and brown. Careful not to burn them. Quickly add your onions and keep them moving until soft and translucent. Add your stock and water, bring to a full boil. Add your quinoa and stir, turn your heat down to medium and allow to cook until water is reduced by half, about 10 minutes. Be mindful to stir quinoa occasionally.
Once liquid has reduced by half, add the coconut milk and stir, turn down to low, place the top on and allow to simmer. Once the quinoa has “popped,” you’ll be able to see the germ of the kernel. If you need to add more stock or water, do so a little at a time until done. Add sea salt to taste and fold in raisins and almonds. Recover and let sit for 5 minutes until raisins are warmed through and plump. Fluff with a fork and serve!