Since I’ve been on my own for a few months now, I basically live like a college student despite the fact that I graduated in May. Today I opened my fridge to find it containing only condiments, an assortment of nut-butters and a big bag of prunes. Still a day away from grocery-day and with my tummy rumbling, I opened up my pantry hoping for better luck and there it was, my saving grace: Quinoa. I love the nutty stuff for its unique flavor and amazing versatility. I like to stuff it in peppers and mushrooms, make grain burgers with it and cook it up for breakfast with cinnamon, raisins, walnuts and a drizzle of maple syrup. Plus, it is the only grain that acts as a complete protein all on its own.
After raiding my freezer for veggies I whipped up some fried quinoa, a healthier version of fried rice, by getting out my wok and sautéing cooked quinoa with a bit of soy-sauce, cumin, onions, safflower oil, edamame, green peas and shredded carrot. A protein power-house!
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