“I typically steer clear of trends, but I’m sure glad I jumped on the bandwagon with this one.”
So what’s all the buzz about quinoa? Just flip though any popular magazine or turn on your TV and you’ll be sure to find this stuff somewhere. It is raved about as one of the world’s healthiest foods, being gluten free and super high in protein (containing about half as much as the same size portion of steak). It definitely seems like quinoa is a MUCH better alternative to any other grain.
This stuff is awesome. It is much softer than rice and locks onto flavor like no other grain I’ve worked with. It’s also super easy to make and relatively inexpensive. Even better, I had no idea how much iron quinoa contains or how many antioxidants it has. After my experience, I would recommend using quinoa in place of your typical go-to grain.
I would also recommend jumping on the coconut water trend. People nowadays are drinking gallons of this stuff each day to stay hydrated with something a little less boring than plain old water. I’m not saying it’s bad, I just don’t know if I could drink a whole glass of it. I bought a carton of it to make a blackberry sage elixir the other night and then realized I had a whole lot left. With two trendy ingredients in hand, I decided to make this dish work, and you can too.
Here’s what you’ll need:
2 cups of coconut water
1 cup of quinoa
Juice and zest from 1/2 a large lime
Dash of salt
In a medium saucepan, bring the coconut water and quinoa to a boil.
Reduce heat and and add lime juice. Cover and simmer for 10-15 minutes, or until the liquid is gone and the grains are soft.
Add in the salt and lime zest with a fork, and serve hot or cold.
I ended up eating this by itself for lunch one afternoon, but it would pair perfectly with any type of seafood or citrus infused grilled chicken. I love the “islandy” flavor. It makes you feel like you’re on a tropical vacation even when you’re stuck on your couch on a rainy evening with nothing to do. It’s also pretty awesome that one serving of this delicious dish will yield about 113 calories and less than 2 grams of fat, with tons of protein and fiber.
Obviously I’m pretty hooked on this stuff now. I can’t wait to share more quinoa recipes in the future, and if you have any up your sleeve, I’d love to hear them!
Happy trendy cooking!