Quinoa Recipes - Cooking Quinoa in the Crockpot
When the earth breathes, the river on Brewster Flats drains into Cape Cod Bay leaving a mile wide swath of wavy sand where fiddler crabs scurry sideways and buried clams squirt streams of salty water at my unsuspecting toes. I dance over the sand being a young girl investigating an undersea kingdom now exposed just like the Red Sea which Moses parted until I come to the lake's edge, miles now offshore, taken off its original holding ground. Imagine my delight when I discover in the now shallow liquid domain, a horseshoe crab all ancient and dinosaurish. He wriggles all his spiny legs when I pluck him from his home and hold him inverted so I often see his undersides. I imagine he isn't very comfortable and so, with much mercy I release him, but only to consider another.
Quinoa can be a grain like seed that contains between 14% and 18% protein. Unlike other grains, quinoa's protein is complete and doesn't need to be supplemented to foods like legumes. Quinoa has lots of the eight fatty (amino) acids which might be the building blocks of life and in addition contains Vitamin E and B vitamins. It is a source of calcium and iron.
1 3/4 cups of quinoa
8 glasses of chicken broth
2 tablespoons of organic olive oil (divided)
1 pound white or Portobello mushrooms (sliced)
1 large white onion (chopped)
6 cloves of garlic (thinly sliced)
3 cups of water
2 servings of frozen or fresh corn
12-14 oz. spinach leaves
2 tablespoons of soy sauce
Salt and pepper to taste
Not only that, though the protein content in quinoa is recognized as complete, because all eight in the essential amino acids are mixed together. This is unusual for plant based samples of protine. Of particular note is that quinoa is a great source of lysine. Lysine is an important amino aqui acid as it plays an integral role in cellular repair. This makes quinoa a great addition for your diet a high level vegetarian.
Comfort food doesn't have to be fatty. Let's get real about unusual root vegetables. Unless you're hard-core foodie, about to catch likely to center a full side dish around something similar to parsnips or celeraic. The best way to bring these rich, "offstage" root vegetables is always to integrate them what you know and love.