Quinoa

I love starches.  But sometimes, there is a craving for something....different.  I know, potatoes have thousands of possibilities, and rice, well, just as many.  So on a shopping excursion to our local Costco a few weeks ago, I came across a Costco size bag of organic Quinoa.  An ancient grain, chocked full of nutrients and goodness, and a perfect substitute when you want to switch things up with some of your favorite meals.

But what to do with this bag of little edible pearls?  After snooping around several food blogs and the Food Network, I ran across a quick and easy recipe for first time Quinoa users which received a thumbs up from hubby (and that's saying something when you are replacing a Brit's potatoes)!  I'll be honest, my first attempt caught me with no pine nuts in the house and a short time to execute this recipe.  The result was fantastic with or without the nuts!  Quinoa is a hearty, though light grain.  It works great with steak and a rustic roasted vegetable.  Rule of thumb: treat it like rice.  For whatever measurement you use of Quinoa, use two parts of water and boil for about 15 minutes, or until done.  This is the basis for the Quinoa - from here you can try a wide variety of flavor combinations, depending on what is accompanying the grain.

Here is the recipe to get you started with Quinoa, courtesy of the Food Network:

Herbed Quinoa with Pine Nuts

Cook Time:20 min

Level: Easy
Yield: 6 servings, serving size 3/4 cup
Ingredients
2 cups low-sodium chicken broth
1 cup quinoa, rinsed

1/4 cup pine nuts

1 tablespoon olive oil

1/2 large onion, chopped

1/3 cup chopped fresh parsley leaves

Salt and pepper

Directions

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
Per Serving:

Calories 180; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 3 g) ; Protein 6 g; Carb 23 g; Fiber 2 g; Cholesterol 0 mg; Sodium 30 mg