Today I took it a bit easy. I ran some errands, lifted a few weights. Nothing fancy. The real reason I wanted to write to you all is that I have a new recipe that I made up myself!!!! WOOT. So yeah. I have been hearing about this lovely grain called quinoa for quite a while now. i just haven’t gotten up the nerve to cook with it yet. A few facts about quinoa.
“A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.” (Sourced from http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice)
I think that sounds like a superfood don’t you? I made a really heathly meal last night that you could make vegan if you forgo the chicken! So here it is!
Quinoa lettuce wraps supreme (Serves 3-4)
1 1/2 cups cooked quinoa
2 chicken breasts
2 cloves of garlic
one fresh bunch of Kale
Olive oil (for sauteing)
Veggie oil (for cooking the Chicken)
1 Tbs cumin
1 tsp dill
2 tbs Soy sauce
Salt and pepper to taste
1 Head of Romaine lettuce for serving
Lemon wedges, capers, and tomatoes for serving.
Boil quinoa in saucepan till soft (20-25 minutes). Set aside. Chop chicken into bite size chunks. Cook them stir fry style in the vegetable oil till cooked through. Set aside doused in the soy sauce. Saute onion till translucent then add garlic, Kale, Dill, cumin, salt and pepper. Cook till the kale has shrunk significantly (about 5 minutes). Add Quinoa and chicken, stir. Fill Romaine leaves with mixture and serve with Lemon wedges and capers.
I hope you enjoy.