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.