Thursday, May 11, 2006

Quinoa and asparagus

I made a simple dinner tonight. I sauteed zucchini slices with onion and yellow bell pepper and a few mustard seeds, then added quinoa and vegetable broth in a 1:2 ratio, along with a little salt and turmeric. Once this came to a boil, I reduced the heat and simmered it for about 15 minutes (alternatively, quinoa can be made by simmering for 5 minutes and then turning the heat off and letting it sit for 15 minutes), then served - easy and nutritious, as quinoa is one of the foods that supplies a nutritional profile nearly exactly mirroring what we need! I served some grilled asparagus, salad, and breadsticks, as well.


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