The first time I ever tried quinoa I fell in love. Hard. I wasn’t too sure how I would feel about it because everyone kept telling me how there was no taste. Just saying, they were wrong.
People say that it has no taste. Personally I find that there is a grainy taste, but whatever spices and sauces you add to it just enhances the flavor. I think it’s delicious.
It’s been quite a while since I’ve had quinoa so I was excited to see some in a parcel I received. I knew what I was having for dinner!
It was time to use up what veggies I had left in the fridge before they went bad, so I prepared quinoa and veggies for dinner. Little did I realize just how much one cup makes! I didn’t even eat half of the food in this bowl. Looks like I’ll be having leftovers for dinner tonight. No complaints here 🙂
The Recipe
Ingredients
- 1 cup quinoa
- 6 Brussels sprouts cut in half
- 1 large carrot
- 3/4 cup corn
- Soya sauce to taste
- 1 tbsp sesame seeds
Directions
- Cook quinoa. To do so, rinse for 3 minutes. Add quinoa to pot with 2 cups of water. Bring to a boil. Once boiling cover and simmer for 10 minutes or until fully cooked.
- Dice up carrot and slice Brussels sprouts in half.
- Add veggies to a pan with oil. Cook on medium high, turning as needed, until cooked through.
- Add quinoa to pan with veggies. Turn off heat.
- Add in Soya sauce and sesame seeds.
- Mix together.
- Serve
Easy peasy!
This meal was so quick to throw together and tastes delicious. Bonus = it’s extremely healthy! Not to mention very filling.
I know I’ll be making more quinoa based meals in the near future.
Do you like quinoa?
What is your go to recipe?
Is this a recipe that you would make?
What I Eat In A Day – A Sunday Of Eats
Quick Vegetarian Quesadilla
Dinner Date At Biercraft
Yummy! Quinoa is an excellent medium for all every flavor, and grainy is descriptive. I taste a slight nutty flavor, often enhanced by palm-full varied combos of chia, sunflower seeds, and nutriyeast to really boost the protein, nutrition, and satiety. (kind of the opposite of *anything* with hydrogenated corn syrup!) Ancient grain almost too quick and easy to cook, it also keeps well and makes an excellent side as very well and is an easily “fortified” entree any time.
I often share this with people who think that cooking mindfully with nutrition “takes too long.”
Thanks for sharing this! I hadn’t considered Brussel sprouts with quinoa before, but it sounds good!
Also? No gluten and low glycemic. Yummy!
Yes quinoa is so quick and easy to cook! And I agree with the slightly nutty flavor.
It is such a good food for you!