Quinoa and Green Pea "Risotto"

Quinoa and Green Pea “Risotto”
Serves 6

Pronounced “keen-wa”, this so-called grain is actually a fruit. Historically, quinoa is an ancient sacred staple food of the Incas. It is a ‘grain’ that is gaining popularity today due to its outstanding nutritional qualities and its delicate taste. It is very high in protein (16-20%), an excellent source of minerals (iron, calcium, magnesium, potassium, phosphorus) and essential amino acids and a great source of fibre. You can’t say all that about any other grain!! Since quinoa is gluten-free, it is less allergenic for those sensitive to wheat grains. Best of all, you cook it like rice! (1 part quinoa –2 parts water, and it’s done in 15-20 min.) Be sure to rinse quinoa very well in a fine strainer before cooking, to remove the bitter coating. It is my absolute favourite grain! You can find quinoa at your health food store and in some bulk food stores.

2 tbsp. olive oil
2 cloves garlic - pressed
1 cup quinoa (rinsed very well)
2 cups vegetable (or chicken) stock
2 cups green peas (frozen) (rinsed)
3-4 whole green onions (finely chopped)
2 tbsp. parsley or cilantro (chopped very fine)
Sea salt to taste

Heat oil in large skillet over medium heat. Add pressed garlic, and cook stirring often, until golden, about 2-3 minutes. Stir in quinoa, and cook, stirring often, 1 to 2 minutes, or until lightly toasted. Pour in stock. Stir in green peas, green onions and chopped parsley/cilantro, cover and cook 15 minutes, or until stock is absorbed. Season with sea salt.

Variation: instead of peas -can use “Edamame” (fresh soybeans in freezer section –look for Non-GMO) (or can use chickpeas/blackbeans/adzuki beans)

TIP: Store all your whole grains in glass jars, or sealed containers in the fridge, as air, moisture and sunlight can cause the oils to go rancid.

Recipe: Thai Coleslaw (without cabbage!)

Jicama and green papaya can be found at most Asian grocery stores. They are both mild tasting, crunchy and great for salads such as this one when shredded. What makes this so easy is you can use your food processor however –do one ingredient at a time and add to large bowl. The avocados give it a nice smooth, buttery taste with healthy fat! This is an awesome side dish that combines sweet, sour, salty and spicy tastes!! Great for parties and get-togethers too.

½ Jicama (cut in half, peel, then chop in food processor)
½ Green papaya (green papaya has white flesh- Scoop out white seeds, peel, and finely chop in food processor)
2 Medium carrots (finely chopped in food processor)
1/3 bunch Cilantro (finely chopped) (or more if you love cilantro)
3 Green onions (finely chopped)
½ med. red onion
4-5 tbsp. Rice vinegar (the seasoned type already has some sugar/salt added)
juice of 2-3 limes
2 small avocados (diced) **
2-3 tsp. fish sauce (made from anchovies avail. at Asian grocery stores) …….OR pinch of Sea salt

Optional additions: (but well worth it!) . . .

1 jalapeno pepper (remove seeds and finely chop) If you like less spicy –use only half
2 tsp. agave nectar (to sweeten)
3-4 Tbsp. chopped peanuts (or almonds/cashews) (optional)Add each ingredient separately to large bowl in the above order, toss and chill for 1-2 hrs and serve! If you want to keep leftovers – it tastes even yummier the next day – **HOWEVER do not add avocado to the whole mixture –only what you will eat that day (as avocado will brown). Enjoy!

Serves 6-8