Quinoa with Oats
A very healthy alternative for pasta or rice, besides chickpeas is a whole grain called, QUINOA (“keen”-“wa”). It is well known for its great profile of amino acids and is a complete protein! And yes, you guessed it, is also a great source of FIBRE! Making this substitution is especially beneficial for vegetarians, helping them to reach their daily protein requirements without having to think about complementary proteins.
Quinoa is found in the organic section at the grocery store or at any bulk or health food store. It has the same cooking instructions as rice or cous- cous, it does look a little different but please don’t let it scare you! Quinoa is bland alone but is perfect in place of rice, pasta or cous cous in any meal.
Quinoa is a superior food, it is so versatile and can be used to substitute for so many carbohydrate choices. Quinoa is a fantastic wheat-and gluten-free choice, probably the least allergenic of all the grains. Try this recipe that I found in Tosca Reno’s “The Eat-Clean Diet Cookbook”.
Quinoa with Oats: Pg: 89
1 cup quinoa, soaked for 2 hours
1cup steel-cut oats
¼ tsp sea salt
3 cups water
1 tsp cinnamon
1 tsp vanilla
¼ cup raisins
Preparation:
In a medium saucepan with a lid, place soaked quinoa, steel-cut oats, sea salt and water. Bring the mixture to a boil and reduce heat. Cover and let simmer for 30 minutes. Remove from heat, stir in other ingredients and let sit for several minutes. Serve hot.
* Try this with unsweetened applesauce
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