Fast Friday

Fast Friday: Cooking Sweet and Savory Quinoa

Today is the first of a series I’d like to call, Fast Friday. A collection of recipes/tips that will make your cooking experience a lot easier.

Today we are taking a look at Quinoa.

What is quinoa? Well, if you’ve been hiding in your closet for the last few years you’ve not heard of quinoa. It is a magical ingredient that can make your cooking and baking a lot healthier.

Quinoa is a gluten free grain that has become something of a celebrity in most diets. Why? It is a complete protein, simply put that means it contains all nine amino acids our body needs for optimal health and function. Our body can’t produce them, so having a single source that gives us all we need, is pretty awesome. Not to mention all the other great things it contains! This grain is a powerhouse and should be added to your diet straight away.

I eat quinoa nearly every day. It is a quick and fast fix for lunch. Here’s one problem. It tastes gross on its own (at least to me). I use the word ‘earthy’ when talking about plain ole quinoa. I’ve tried several ways to cook it but nothing makes me want to come back again and again like the following recipes.

Here I’ve included two different recipes for two types of quinoa. A savory quinoa that I love to have for lunch and a sweet quinoa perfect for breakfast. Of course, I choose which meal. Quinoa for both meals would be overkill, in my opinion.

The savory quinoa is made with our traditional quinoa. The quinoa you can find in most of your grocery stores and/or you’ve ate.

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Our sweet quinoa is made with red quinoa, which has a slightly different taste than the one you’re probably used to.

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Whether sweet or savory, try these two recipes and add quinoa to your diet!

Savory Quinoa

For our savory quinoa you’ll need the following:

1/2 cup Quinoa
1 cup Water
1 sprig Thyme
1/2 tsp Garlic Salt
1 crushed Garlic Clove

Gather all of your ingredients and throw them in a medium saucepan.

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Bring the mixture to a boil.

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Cover, and reduce the heat to low, cook without stirring for 15 minutes.

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Once all the water has been absorbed, turn off the heat and allow the mixture to rest for 5 minutes.

Remove the garlic.

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Then the thyme.

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Then go ahead and fluff with a fork.

Serve up with a sprig of thyme on top to look pretty and enjoy! This will work perfectly with chicken, fish, or add in a few sautéed mushrooms to make a completely vegan meal.

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Sweet Quinoa

For our sweet quinoa you’ll need the following:

1/2 cup Red Quinoa
3/4 cup Almond Milk
1/4 cup Water
1 tsp Vanilla
1/2 tsp Nutmeg or All Spice
Pinch of Salt

Gather all your ingredients and throw them in a medium saucepan.

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Bring the mixture to a boil.

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Cover, and reduce the heat to low, cook without stirring for 15 minutes.

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Once most of the water has been absorbed, turn off the heat and allow the mixture to rest for 5 minutes.

Stir to combine. You can add another splash of Almond Milk and top with almonds to make a perfect breakfast porridge.

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