2 Cups quinoa
1 Clove garlic
1 Tablespoon grated fresh ginger
1 Bag frozen artichoke hearts
3 Cups water with vegetable bouillon (broth)
1 ½ Cups frozen peas
1 Tablespoon onion
1 Tablespoon fresh cut parsley
1 Tablespoon olive oil
Salt & Pepper to taste
1. Rinse quinoa* several times in wide colander.
2. In a large saucepan, add olive oil, sauté garlic and ginger. Sauté for 3 minutes. Add quinoa and cook for 5 minutes.
3. Add broth, artichokes, peas and onion. Reduce heat to low and cook for 25 minutes, or until liquid is absorbed.
(Pronounced Keen-wa) lets look at the profile of Quinoa, the United Food and Agricultural Organization observes that Quinoa is closer to the ideal protein balance than any other common grain, being at least equal to milk in protein quality. While no single food can supply all of the essential life sustaining nutrients, Quinoa comes as close to any other in the vegetable or animal kingdom.
Quinoa is remarkable high in B vitamins, iron, zinc, and protein. Its thiamin content is higher than that of chicken liver, which is commonly considered the superior B source. It has traces of selenium which help prevent cellular damage caused by free radicals. The leafy grains of Quinoa, amaranth, and buckwheat belong to different botanical families, they are not usually allergens.