For those of you experimenting with a vegan diet in honor of blogger Vegan Week, I highly recommend trying quinoa!
Quinoa has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. *Source
Here’s one of my favorite recipes for quinoa:
Savory Quinoa Pilaf
1 small onion , chopped
2 tablespoons of olive oil
2 cloves of minced garlic
1/2 teaspoon of ground cumin
1 cup of raw quinoa
2 1/4 cups of vegetable stock or chicken stock
1/4 cup of finely chopped bell pepper
1/4 cup of finely chopped carrots
1 bay leaf
Salt and pepper to taste
1 roma tomato chopped fine
Sauté the onion in the oil over medium heat until it is translucent. Add in the garlic and cumin and cook for one minute. Now add the stock, quinoa, bell peppers, carrots, bay leaf, salt and pepper. Bring the liquid to a boil and simmer it for 10-15 minutes until the quinoa is soft and slightly translucent. Stir in the tomato and cook for another minute.
Serves two as a full meal or four as a side-dish.