For those who are new to the world of Quinoa, I am going to let you know that it is more than just a “fad food, for healthy people” or ” just for vegetarians and tree hugging plant people”..well, that is what I have heard anyway…but not so fast! Many people think this is a grain, but it is really a small seed..and it is actually considered a super food, scoring mega points in the health department. It is not super grainy when you eat it either, so that is a plus. It is majorly high in fiber, and gluten free, so all of you non wheat eaters because it jacks up your digestive systems rejoice! It is very high in protein and amino acids, which is super great news for Vegans and Vegetarians, and well…pretty much anyone! It is also high in antioxidants, and has tons of minerals…so all in all, a way high thumbs up. I love this recipe, because the pomegranates add such a slightly sweet crunch, against the silky texture of the avocados. The addition of raw olive oil packs in a ton of nutritional benefits, and the cilantro ties it in all together. Quinoa is one of those foods, you try once and then you get hooked. There are so many things you can do to it, and I will have more recipes to come using it.
I think that one of the best things about quinoa is that it is super quick and fool proof to make. There might not be anything easier than this…maybe microwave popcorn? No..I don’t think so. I think quinoa is still easier.
So what did we learn today class? Quinoa is very healthy, quick, and easy to make, actually tastes good, and not like cardboard. It is very versatile, and can be made into many different types of meat substitutes too. Thanks goodness I am not a teacher.. I am boring myself to tears. Enjoy this dish guys..it really IS good!
- 1 Cup raw quinoa
- 1/2 Pomegranate ( seeds only)
- 1/2 Cup cilantro ( diced finely)
- 1 3/4 Cups vegetable broth
- 1 Whole avocado ( diced)
- 1/2 lemon ( juice only)
- 1 Tbsp. olive oil
- Heat a small sauce pan on medium heat. Add the broth a quinoa, and bring to a boil.
- Lower heat and simmer for 10-15 minutes, or until all of the liquid has evaporated
- Put the quinoa on a lined baking sheet to cool off ( spread it out) let it sit for 10-15 minutes
- Place the quinoa in a bowl, and stir in the avocado, pomegranate, olive oil, lemon and cilantro.
- Mix well, and serve