Quinoa, the Grain With Many Faces

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!

About the author  ⁄ Zoe

Zoe Eisenberg is an author, editor and filmmaker living on the big island of Hawaii. For more from Zoe, find her on Instagram @zoahu, Twitter @Sexytofublog, or check out her book, The Lusty Vegan, available on Amazon and wherever books are sold.

One Comment

Leave a Comment