Thursday, April 29, 2010
I've been kind of on a quinoa kick lately. I love these little grains! On the nutritious point of view it's one of the healthiest, very high in protein and fiber. And it tastes really good, almost nutty and buttery kinda flavor. Plus, it's gluten-free so since I always try to eat at least one gluten-free meal a day quinoa is a good option.
I also always try to eat at least one meat-free meal a day. I used to be totally vegetarian, but I really like chicken and fish so I went back. But I don't HAVE to have meat at every meal. I don't crave red meat all that often. Lentils is one of my main sources of protein. I have at least 3 bags of different types of lentils in the pantry and I used them in a lot of stuff. Soups, stews, stir frys... They're so easy to cook and you don't have to soak them like beans and chick peas. And those little things are so high in fiber also and protein and iron, and they have no fat. Love that!
Ok so this meal was totally done in a freestyle fashion:
(I should mention this is enough for 2 people)
I cooked the quinoa in water with a pinch of salt and a couple sprigs of thyme. To cook quinoa it's 1 part grains 2 parts liquid. Let the liquid boil, throw the quinoa in, turn down the heat and simmer, covered, until cooked. Easy as pie.
Meanwhile, I chopped one medium onion, one green chili pepper, one clove garlic and sauteed them in oil for 5 minutes with salt and pepper. Then I added 1/4 cup red lentils, 1 small can tomato sauce, 1/2 small can tomato juice to start, if you see you need more by all means...(I thought 1/2 can was enough though), cumin, cinnamon, red chili flakes and molasses to cut the acidity of the tomato!!. I then let it simmer until the lentils were cooked. If you see you need more liquid add a bit of water, or more tomato juice(unless, like me, you drank the rest of the can...). Check seasonning and pour over quinoa. Shredded cheese to tame the heat a bit and Oh My was that ever nice!
This would be a really nice pasta sauce too!
for a little info on quinoa: