TASTY TUESDAY

Veggie Quinoa

Countries of Origin: Ecuador, Peru, Columbia, Bolivia

Quinoa is a great healthy alternative similarly used to rice. It is considered to be an organic whole grain. It is a common staple food in many South American countries. In fact, the Incas hold the crop to be sacred, even to this day. Triplet #1 (Kylie), ate plenty of quinoa while living in Peru and Ecuador.  It contains many essential amino acids such as: calcium,  phosphorus, and iron. It is unique because it can be eaten hot or cold, and in a variety of ways.  And just so you know, quinoa is pronounced keen-wa.

Ingredients:

2 cups cooked quinoa
Zest of 2 lemons (or 1 cup lemon juice)

1/4 cup olive oil

1 cup chopped cherry tomatoes (or half large tomato)

1/2 cup chopped basil (or 1 cup chopped spinach)
1 chopped bell pepper
1 can black beans

1 cup chopped parsley (or the seasoning)

1/2 tablespoon minced garlic

1/4 teaspoon of salt
1/8 teaspoon pepper

Directions:

1. bring 2 cups water to a boil in a sauce pan
2. add 1 cup quinoa, bring to a boil, cover
3. cook for 12 minutes over medium heat, or until all water is absorbed
4. remove from heat, fluff, let cool for 15 minutes
5. add the lemon juice and olive oil to warm quinoa, stir
6. stir in the parsley, garlic, salt, and pepper
7. add the tomatoes, basil, bell pepper, and black beans; mix well

Serve warm!