This is hands down the easiest and tastiest quinoa recipe I’ve tried so far. Quinoa is a gluten free seed that acts like a grain, but is actually a pseudo-cereal. It’s rich in protein, fiber, B vitamins, iron and sufficient amounts of all 9 amino acids!
Although this superfood is relatively new to our pallet, it was cultivated by the Incas in the mountains of Bolivia, Chile and Peru 5000 years ago. It was a staple of the Incas and continues to be a prominent food source for their descendants, the Quechua and Aymara.
An interesting fact about quinoa is that it used to be considered a sacred crop by the Incas and the Inca emperor would ceremoniously plant the seeds of the first crop (ancient grains.com/quinoa-history-and-origin).
https://peru.info/en-us/foreign-trade/news/7/29/peru–the-largest-producer-and-exporter-of-quinoa
Because quinoa is such a high source of protein it has wonderful nourishing benefits for us modern day eaters, especially for those who value a more plant based whole grain diet. One of my biggest challenges as a vegetarian newbie is getting full. I always seem to be hungry 😕
I’m constantly asking coworkers, many of whom I discover are also vegan, vegetarian or plant based eaters, for advice in this matter. This next dish comes from Olinka, a fellow flight attendant of Peruvian descent. Her parents own a Peruvian restaurant in LA which is where she gained her expertise. As a former vegetarian of 7 years, Olinka advised me that getting enough protein is key because you do not want to lose body mass. Below is Olinka’s favorite go to for protein and taste. Enjoy!
Ingredients
2 cups of quinoa
4 -6 cups of kale
Mexican cheese
salt
1 tbsp of olive oil
1 onion
3-4 cloves of garlic
How to make Kale Quinoa and Mexican cheese recipe?
Chop onion and garlic
Rinse quinoa
Saute onion and in olive oil in a saucepan
season with salt
Add 4 cups of water
Add 2 cups of quinoa and cook for 15 – 20 minutes
Add salt if needed
Add kale when almost done
Add cheese
I made this dish today and instead of using Mexican cheese, I used ricotta and Feta. I mixed a bit of left over salmon with it to pump up the flavor. It did fill me up and it was delicious! 😋
