Entry: RECIPE | Uncomfortable TOMATO PEPPER QUINOA

If you asked Pine Tree State a year ago if I liked quinoa, the do would have been no. I prefer warm meals so when I detected that a lot of quinoa dishes were cold, I immediately avoided it. It's something to answer with their acold and crunchy texture that just didn't sit well with my mouth. Then I dependable cooking quinoa as a warm dish aerial by adding several mushroom-shaped cloud broth, bell peppers, cherry tomatoes with some onions and a hardly a some other ingredients. I was blessed with the end final result and sentiment it would be useful to share this recipe with people who want to assay quinoa out for the health benefits but want to love feeding it (who doesn't?) If you're interested in the health benefits of this super grain, check them out below:

I'm also using an Organic Mushroom Broth by Pacific Foods in that recipe and it gives the smasher a deep delicious flavour. Peaceful Foods is an organic solid food company that I purchase a good deal of my broths from and they make sustainability and animal eudaemonia a priority in their practices. For more information on their products, clack here.

HEALTH BENEFITS OF QUINOA

  • Quinoa is high in protein atomic number 3 it contains all 9 essential amino acids.
  • Contains double as much vulcanized fiber as other grains portion to allay constipation.
  • Information technology is Iron loaded which assists in building full-blooded blood cells.
  • It has Lysine that helps with tissue growth and animate.
  • It is ample of Magnesium and this helps cure migraines. It also lowers Type 2 Diabetes because Magnesium is great a dominant our blood sugar levels.
  • Contains squeaky amounts of Riboflavin (B2). "B2 improves get-up-and-go metabolism inside brain and muscle cells and is known to help create comme il faut energy product in cells."
  • Possesses large amounts of Manganese which is an antioxidant fighting against free radicals.

Sourced from Nou Body Green.

Note: I am not sponsored by any of the brands listed in that post. These products are enrolled because I believe in their quality as well A the company behind them. I was sent samples of their products to try but should I feel that the intersection does not meet my standards or values, I do not mention the products in this web log.

Step 1: INGREDIENTS

SERVES 3-4 | Preparation TIME 15 MINS | Captain Cook TIME 25 MINS

  • 1/2 PINT OF CHERRY TOMATOES, SLICED IN HALF
  • 1 MEDIUM RED Capsicum annuum grossu, DICED
  • 1 Average ORANGE Alexander Melville Bell PEPPER, DICED
  • 1 WHITE ONION, DICED
  • 1 CUP OF FROZEN PEAS AND CARROTS, Liquid
  • 1 Loving cup OF QUINOA
  • 1/3 Cupful OF MUSHROOM BROTH
  • 1.5 TBSP OF TOMATO PASTE
  • 1/2 TSP OF PAPRIKA POWDER
  • 1/4 TSP OF ONION SALT
  • 1/4 TSP OF GARLIC Pulverisation
  • 1 TBSP OF Alligator pear OIL
  • Salty TO TASTE

Step out 2: INSTRUCTIONS

  1. Boil the quinoa according to package book of instructions and liquids have evaporated. Meantime, prepare ingredients as listed above.
  2. After quinoa is cooked, transfer information technology away. In a non-stick deep potful set on metier high heating plant, add the avocado oil.
  3. Set out sauteing the diced onions for 2 minutes until fragrant and semitransparent. Past add the diced bell peppers and fry for another 2 minutes until soft. Future add the crimson tomatoes, peas and carrots, sauteing for other 2-3 minutes.
  4. Sprinkle in the spices and mix until vegetables are evenly black-coated. Flavour with some salt.
  5. Now pour in the mushroom broth, followed by the tomato paste. Mix everything together until well combined. Cook for 1-2 minutes until half of the broth has evaporated.
  6. Lastly add in the cooked quinoa and mix on the whole. Now your dish is ready to serve.

Enjoy!

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