Quinoa (pronounced “KEEN-wah”) is simply ah-mazing. I was unfamiliar with this super grain a year ago, but it has quickly caught on in popularity. Here are just a few factoids about Quinoa:
- Quinoa is close to one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fiber, antioxidants, and phytonutrients.
- It’s gluten free.
- It’s a complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.
- Abundant in antioxidants (more than berries like cranberry and lingonberry)
- Has anti-inflammatory phytonutrients
Can you see why I love this grain?!? (The above information on Quinoa was taken from this article.)
I have been experimenting a lot lately with Quinoa and this is one of my favorite recipes…it’s quick, easy, nutritious, satisfying, and makes a ton!
Cook’s Note: If you want the quinoa to have a nuttier flavor, you can roast it before cooking; to roast, place it in a skillet over medium-low heat and stir constantly for five minutes.
Roasted Veggie and Chickpea Quinoa
1 pint grape or cherry tomatoes, halved
1 red bell pepper, seeded and chopped
½ red onion, chopped
1 C frozen corn
4 cloves garlic, minced or pressed
2 T olive oil
Coarse salt and freshly ground pepper
2 (15 oz.) cans chickpeas, drained and rinsed
½ C Pecorino Romano cheese (or any other cheese like Parmesan, Feta or Mozzarella)
1 C Quinoa
2 C low-sodium chicken broth
3 T fresh parsley, finely chopped (other fresh herbs like basil or chives will work also)
Preheat the oven to 400˚ F. Line a baking sheet with foil. Add the grape tomatoes, red bell pepper, red onion, corn, chick peas and garlic in a big bowl. Drizzle with olive oil and season with salt and pepper. Toss well and then spread the veggies onto an even layer on the prepared baking sheet. Roast about 30 minutes, stirring once halfway through. Remove from the oven and let cool slightly.
While the veggies are roasting, cook the Quinoa. To cook the quinoa, add the quinoa and broth to a medium saucepan over high heat. After the mixture is brought to a boil, reduce the heat to simmer and cover. Cook for 15 minutes and then take the pan off the heat and let steam, covered, for 5 minutes.
Fluff the quinoa and place into a large bowl. Pour the roasted veggie and chickpea mixture over the quinoa. Add the cheese and fresh herbs and toss. Serve immediately.
Makes 12 side servings or 6-8 main dish servings
Source: a Food Folks and Fun Original!