According to this article, quinoa used to be called “the gold of the Incas” because it contains lysine (one of the nine essential amino acids that our bodies need); it is a complete protein; and it boasts copious amounts of magnesium, iron, copper and phosphorus.
Like tofu, quinoa can easily be dressed up with other ingredients and flavors. I consider it a sort of blank canvas that can be adapted based on your tastes and kitchen contents.
Some ideas (add the following to a bowl of quinoa):
- Buffalo Bowl: sauteed onions and peppers; baked chicken; buffalo sauce; a dash of ranch dressing; black beans; tomatoes
- Yellow Curry Bowl: marinated and sauteed tofu; sauteed peppers and zucchini; jarred yellow curry (from Trader Joe’s)
- Brussel Sprout Bowl: roasted brussel sprouts and a sprinkling of parmesan cheese
- Fiesta Bowl: black beans, tomatoes, salsa, sour cream, olives
Any other ideas for great rice or quinoa bowl combinations?
Surprised by the time of this post? Me too! I somehow woke up at 6am this morning (a Saturday!!) and can’t go back to sleep. So far, I’ve sipped coffee and cleaned my apartment. Feelin’ very productive
[photo credit: here]