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Friday, September 14, 2012

Here's a recipe to get things going into the Fall Season when you're looking for what to do with those fresh veggies!

Quinoa and Sugar Snap Peas

1/2 cup quinoa
1-1/2 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced (more if you like garlic -- I like garlic!)
1 teaspoon chili powder (or could substitute cumin -- both add that smoky flavor)
1 cup chicken of vegetable stock (I use stock, not broth -- less salt, more flavorful)
3/4 cup chopped sugar snap peas
2 Tablespoon chopped cilantro leaves
1/8 teaspoon ground black pepper
salt to taste (I might add just a pinch, but not much -- make it to your liking)

Rinse the quinoa thoroughly by rinsing in a sieve. In a 2 quart nonstick pan, heat the olive oil over medium high heat. Add the onion and garlic and cook, stirring until slightly softened, about two minutes. Definitely do not want to overcook the garlic as that can turn it a bit bitter.

Stir in the chili powder (or cumin) until absorbed. Add the quinoa and cook, stirring until coated with the chili mixture, about 1 minute. Add the stock and bring to a boil. You'll notice as the quinoa heats and cooks, it will have a tiny white "tail" as that grain opens up. That's normal! Reduce heat and simmer covered for about 12 minutes. Stir in the sugar snap peas, cilantro, pepper and salt (if desired) Give it a quick taste before adding the salt. Simmer, covered, for 3 to 5 minutes longer or until quinoa has cooked through.

Serves: 4
calories: 126
carbohydrates: 19.81 grams
fat: 3.42 grams
protein: 4.71 grams
fiber: 2.56 grams

Quinoa is an interesting, healthy grain. It is the only complete protein grain!
You can use ANY kind of vegetable in this recipe in addition to or instead of the snap peas. Any vegetable pairs well with it. So, if you have zucchini from the garden, for example, that would be a great addition or substitution for the snap peas.

My family loves this as the weather gets a little cooler. Very filling and nutritious.

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