Our pantry is well-stocked with grains: quinoa, barley, wheat berry, bulgar wheat, and while I enjoy them all, I find that quinoa is the most versatile—and fastest to prepare. I’ve begun using the superfood as a base in much the same way I’d use pasta. I boil up a batch in chicken broth (it only takes 15 minutes!) and then toss whatever I have on hand into the pot. Today it was zucchini, tomato, garlic scapes and fresh mozzarella. I sauteed the zucchini and scapes while the quinoa cooked, adding a little bit of chopped leeks to the pan as well, since I have a bunch in the fridge from last week’s oat risotto (which I think I will be making again tonight.) When the quinoa was done, I dumped the skillet’s contents into the pot, added the fresh mozzarella, tomato and a handful of fresh parsley and basil. It was a quick, healthy lunch with enough leftovers for the rest of the week.
Haven’t tried quinoa yet? Get to the store, stat! It’s so, so tasty and even better for your body. Instead of pasta tonight, substitute quinoa and add your favorite vegetables, cheese, and/or nuts. (Walnuts, golden raisins and feta is another one of my favorite combos.) Then leave a comment and let me know how you liked it!