Guess what I made and brought to New York with me this week… go on, guess…
Have you heard of quinoa (pronounced Keen-wah) before? It tastes like a cross between rice and pasta (rice pasta for you gluten-free folks) and takes on the flavor of whatever you put with it… kind of like a not-disgusting version of tofu? It’s somewhat hard to find in regular grocery stores – usually found on the rice/grain aisle in a box and unless you’re in a dream super-market, you will probably only find one option of it per store. But it’s worth the hunt… according to articles I’ve read, it’s high in protein, calcium, and iron… is a relatively good source of vitamin E and several of the B vitamins. It also contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. As I am edging closer to the 40 years old mark, I need all the “tissue development” I can get.
Anyway – not only is quinoa considered a super-food, but it also travels well… I can make a “salad”, dump it into a large ziploc, and tuck it into my luggage… no refrigeration required. It’s filling, gentle on my stomach, and there are about a gazillion recipes out there that use this little power-packed seed/grain/whatever it is.
This is the quick-recipe that I currently use:
- 1 cup organic quinoa (cook as instructed on packaging)
- half cup of Trader Joe’s Orange Muscat Champagne Vinegar
- half cup of craisins
- quarter cup of sliced almonds
I do this one because it’s quick and easy, but just found a bunch of new recipes this weekend that I want to try. I’m pretty sure they’ll also travel well. This Black Bean and Tomato one sounds delish!!!