Quinoa is one comestible you should always have in store, especially around this time of the year. It´s astonishingly versatile and super easy to prepare. You might even want to call it a gluten-free protein bomb. But quinoa doesn`t only contain lot`s of protein, but a high amount of iron and magnesium as well. Besides that, quinoa is gluten-free, like I already mentioned and it`s slight nutty flavor, which is delicious by the way, is responsible for it`s popularity.
Looking for a supper or lunch, that will be prepared within a short amount of time and on top of all is healthy? Then I highly suggest going for quinoa, chaperoned by your favorite vegetables. As in my case I went for the green stuff, as the term green equals healthy and I kind of like all vegetables. Meaning, green plus vegetables equals green vegetables and green vegetables plus quinoa equals quinoa with garden peas, sweet peas and leek. This bowl is full of fresh vegetables, nourishing proteins and therefor an explosion of healthiness, without missing out on tastefulness. The crunchiness of the blanched garden and sweet peas blends in perfectly with the nutty taste of the quinoa.Therefor I used a blanching technique Martha Stewart demonstrates in her cooking school. Enough talking, let`s start cooking.
What you need for one bowl:
- 1 tea cup quinoa
- 2 tea cups water
- 1 teaspoon salt
- vegetable broth, if you like, I didn`t add any
- 1 handful sliced leek, for example left overs
- 80g garden peas
- 80g sugar snaps
- black pepper
- fresh cress, to decorate
- thoroughly wash the quinoa under running water using a close-meshed sieve
- pour water into a pan, add quinoa and salt
- bring to boil on high heat, lower heat to medium, cover and cook until translucent for approximately 15 minutes, if you like your quinoa softer cook a little bit longer (approximately 20 minutes)
- whilst your quinoa is cooking, fill a pan with water and bring to a boil
- rinse off garden peas, add to the boiling water
- blanch for 2 to 3 minutes, they should still be crunchy
- scoop out the peas and put them in ice or cold water, for a few seconds
- pull them out and dry them on a kitchen paper
- same procedure for the sweet peas, rinse them off, blanch for 2 to 3 minutes in the same boiling water, shock in cold water or ice water and dry on a kitchen paper
- add leek and blanched peas to the quinoa just about 3 minutes before your quinoa is done.
- serve immediately in a bowl, season with black pepper, as well as salt and top off with fresh cress
Cooking time: 15 to 20 minutes
You see, this dish is done within the range of 15 to 20 minutes, which is absolutely acceptable. Do you need any more reasons to try this, besides the fact that it`s definitely tasteful and healthy?
Read you soon,