This a great side dish for any kind of entrée.You can eat it plain, top a salad with it, or smother it with a sauce.
Try it with a nice glass of Sauvignon Blanc, Rueda, Pinot Noir or a Merlot.
Recipe: 3 Cups
- 1 Cup Black Quinoa (substitute any quinoa)
- Filtered Water & 1 Heirloom Tomato equaling 2 cups
- 1 Unsalted Bullion Cube
- 1 Tablespoon Extra Virgin Olive Oil
- 1 – 2 Cloves Garlic
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Cayenne Pepper (Optional)
- 1/2 Teaspoon Sea Salt
Measure out 1 cup diced the tomatoes into a 2 cup measuring cup then fill with water to the 2 cup line and add to a small sauce pan.
Measure the quinoa and add to tomato water. Mash the bullion cube up the best you can in a little water and add it to quinoa along with all the other ingredients.
Bring to a boil uncovered then turn down to medium-low, cover for 15 minutes.
Turn off heat and let sit for 5 minutes.
If you have an electric stove I find it best to bring to a boil on one burner and have another burner ready on medium-low to transfer to.
Quinoa is a super food that is extremely nutrient rich as well as it is a complete protein source and high in fiber, which helps digestion and heart heath. It contains more antioxidants, vitamins and nutrients than any other grain. Unlike most grains quinoa has a significant amount of gamma-tocopherol of the vitamin E family, which helps some inflammatory issues. It is a good source of magnesium that helps metabolism, cardiovascular, and blood vessel function, which is helpful for migraine headaches. Quinoa contains the antioxidant flavonoids quercetin and kaempferol even more than in cranberries. It is helpful in regulation of blood sugar and also reduces your chances of developing type 2 diabetes.