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martes, 31 de mayo de 2011

Pre-soaked quinoa with sauteed vegetables

Pre-soaked quinoa with sauteed vegetables

Before I write out the recipe I want to give props to the nourishing gourmet. I've been following this blog for a while and I like her recipes and all the healthy ingredients she uses. I read about the benefits of soaking grains on the nourishing gourmet blog. To sum it up:
"Soaked grains equal better digestive worth and make vitamins and minerals available to absorb "
So, before I cooked the quinoa I soaked it overnight in some water with a bit of vinegar "(this gives it an acidic medium which helps neutralize anti-nutrients)." You can read about soaking grains in more detail here: Nourishing Gourmet on soaking grains

I've been soaking a lot of my grains before cooking them and have found that especially with brown rice it can even change or enhance the flavor. My brown rice tasted so rich and almost cheese-like after soaking. Anyway, here's the recipe:

1-2 cups pre-soaked and cooked quinoa
1/2 red bell pepper
1/2 zuccini
1/2 onion

So, after you cook the pre-soaked quinoa (1 part quinoa to 1 1/2 parts water, sometimes less, depending on soaking time) set it aside while you cook your veggies. Dice the onions and sautee with olive oil, add a little cumin to the onions and cook until the onions are nearly clear. Dice the bell pepper and zuccini and add the bell peppers first to the sautee pan, wait until they are a little soft then add the zuccini. Sautee until they are at the texture you want. Then add the cooked quinoa to the vegetables and mix. Add a little salt and pepper and a little olive oil for flavor if you want and enjoy!

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