Full-bodied flavor accentuated by fresh scallions and toasted almonds, this quinoa is made of ingredients you know and trust.
One of my favorite things to talk about is, not surprisingly, FOOD. What I ate, what you ate, what we’d like to eat.
While explaining coconut sugar to someone, expounding on its benefits and comparing it to other sweeteners on the market, he remarked on the fact that I must have done my research. It seemed like a pretty obvious thing to do, but then again, this is coming from someone who’s understanding of basic chemistry is completely dependent on its relation to food.
Thinking about it more, I realized how little consideration most people give to what they put into their bodies. It’s so easy to fall into the traps set by large companies looking to make a profit, touting so-called “healthy” options that are guaranteed to do things like curb our appetites and make us shed pounds before our very eyes.
Surrounded by messages like these, it’s no wonder that ingredients are often ignored. We unwittingly ingest mass amounts of chemically-derived and processed foods with adverse effects on our systems, ranging from lack of necessary nutrients to inflammation to development of food intolerances. And yet, people cannot figure out why their energy levels are down, a good night’s sleep is rare, and activities that were once easy to do are now daunting.
I was guilty of this attitude myself, thinking this healthy food blogger slash celebrity slash brand says it’s good for me, and they look great, so obviously it’s true therefore I should really start eating it asap.
Could. Not. Be. A. Worse. Approach.
One of the biggest problems with nutrition is how personalized it is. Your body is not the same as mine and needs a different regimen than mine in order to function at full capacity. I’m far from a nutritionist or dietician, and do not claim to have the answers to everything (disclaimer: I do like to be right just as much as the next guy). All I can say is what works for me and what I’ve looked up and read about.
Granted, science changes as new discoveries are made, and opinions needs to be reformulated accordingly. My dad is convinced the field of nutrition is a farce, because the recommendations change so often and are, many times, contradictory (we’re looking at you, conflicting opinions about fat). To me that just emphasizes how important it is to do your due diligence.
We only get one life. “YOLO” is not a reason to throw all caution to the wind, rather encouragement to treat the body we get with the respect it deserves. I don’t know about you, but when I grow up I plan to be that old lady down the block who’s still going strong at 90. No grandkid of mine is going to leave me lagging behind in the dust.
But back to the food. I know that’s what you came for.
When quinoa first hit the market, you may also have looked at it askance, wondering what qualified it as a ‘super grain’. Would it make you fly? Able to read minds? Travel anywhere in the world with 3 clicks of your heels?
It proved itself to be more than a fad and is now a staple in many kitchens. (Anyone else buy the 5-pound bags of quinoa from Costco?? No shame.) Now, your feet may stay firmly planted on the ground, but your taste buds will have you floating on cloud nine. Cooking the versatile grain in vegetable broth infuses it with extra flavor that some people claim it lacks. Some people are just crazy, right?
Also, this dish uses leftovers! Or will supply you with leftovers. Whatever floats your boat. Just make this roasted cauliflower to up the flavor profile even more.
Fun facts about quinoa:
- It’s pronounced ‘keen-wah’
- 2013 was named the ‘International Quinoa Year’ by the UN
- It’s in the same family as chard, beets, and spinach
For more information, check out the BBC’s article. I’m sure your hungry at this point (I know I am), so I’ll just head on into the kitchen now. Good talk. ‘K bye.
Plan to make this? Had it already? Got questions or comments? If you’re thinking it, I want to hear it. Leave feedback below or tag @lensesandlentils on Instagram to share!
- 1 cup red quinoa, rinsed well
- 2 cups vegetable broth
- 1-1.5 cups roasted cauliflower*
- ½ cup chopped scallions
- ⅓ cup sliced sun dried tomatoes
- ¼ cup sliced almonds
- salt & pepper to taste
- In a small pot, bring quinoa and vegetable broth to a boil. Cover and simmer for 15 minutes, until all liquid is absorbed. Remove from heat and fluff with fork.
- While quinoa is cooking, heat oven to 350°F. Spread almonds on a baking sheet and toast for about 5 minutes, until golden and fragrant.**
- Combine all ingredients in bowl. Serve warm or cold. Store in airtight container in refrigerator for up to 1 week.
**Toasting the almonds is optional, but HIGHLY recommended!