Back from the Ranch-with a new recipe for you!
Hello C&C Friends,
Oh, how I’ve missed you!
I just spent the most BLISSFUL week at my favorite place on earth, Rancho la Puerta in Baja California. I spent my days exercising (um, hello cardio drumming class!), taking dance classes (I can now salsa and line dance), hiking, getting massaged, meeting the greatest people, and eating delicious food!
I had the opportunity to take a small, personalized cooking class at the Ranch’s cooking school, La Cocina Que Canta, with the Executive Chef of the Ranch (see me and Chef, above). We split into teams and cooked a delicious, healthy meal filled with organic vegetables straight from the Ranch garden.
My task was to make the quinoa–and you know how much I LOVE my quinoa. I made this dish again last night at home and it was still fabulous.
But before I give you the recipe, here are a few awesome facts about quinoa:
*Quinoa is NOT a grain! It’s a SEED of a large plant called the Chenopodium quinoa. It is a distant relative to spinach, beets and chard.
*It is one of the only plant foods that supplies ALL the amino acids necessary for a “complete” protein. A half cup of cooked quinoa has more than 4 grams of protein!
*Quinoa is gluten free
*Quinoa ranks highest among all grains in potassium, high in iron and most B vitamins and is a good source of zinc, copper, magnesium, and manganese
And without further ado, here’s the recipe!
(I am listing the original recipe as I made it at the ranch. However, at home I am WAY too lazy to use 3 types of quinoa, so I just used 1 cup of one type of quinoa with 2 cups of water. It yields less quinoa, but the recipe still works perfectly)
1 cup white quinoa
1 cup red quinoa
1 cup black quinoa
salt to taste
pepper to taste
1 T olive oil
3 medium white onions, small dice
3 cloves garlic, minced finely
4 tomatoes, seeds removed, small dice
1 handful mint leaves, no stems, chiffonade
2 tablespoons lemon thyme or thyme, stems removed
1. Wash quinoas separately in fine mesh strainer. Boil 2 cups water in 3 different pots, each for a different color of quinoa. Cook quinoa approx 15 minutes or until done. Set aside.
2. Heat olive oil in saute pan and add the diced white onions. Cook until translucent and then add the minced garlic. Let cook for about 2-3 minutes.
3. Add diced tomatoes, sliced mint and the thyme. Continue cooking for approximately 3 minutes, making sure to retain color of tomatoes and mint
4. Toss the 3 cooked quinoa varieites together and then add the vegetable saute. Serve hot.