Quinoa (pronounced keen-wa) is one of my favorite high-fiber side dishes. I find it in the natural food section of my grocery store. But what the heck do you do with it? For me, the easiest way to prepare it is to make a pilaf.
You can use any combination of vegetables. Whatever you have on hand or whatever is in season. I'm looking forward to trying this with butternut squash! Peas and carrots are a favorite combination, as is the below recipe with tomato and zucchini.
1 cup quinoa, cooked according to package directions
1 Tbsp olive oil
1/2 medium onion, chopped
1 medium zucchini, diced
1 large tomato, diced
salt, pepper, or seasoning salt (to taste)
While quinoa is cooking, heat a medium skill over medium heat. Add olive oil. Add onion and cook for about 3 minutes until they start to soften. Add zucchini and seasonings, and cook for an additional 3-5 minutes. Stir occasionally. Add tomatoes and remove from heat. The residual heat from the veggies will warm up the tomatoes (you don't really need to cook them). Stir in cooked quinoa.
Makes 4 servings