Quinoa with Roasted Peanuts
Quinoa is still a relatively unknown even though it has gotten some press lately. Technically, it is not a grain, but a fruit, in spite of its grainy appearance. It is gluten free.
Quinoa can be used like many grains and is an excellent alternative for rice, bulgar wheat and other side dishes. Its extraordinarily high protein content (and completeness) makes it a "must" for vegetarians and vegans. And a cup (cooked) contains 5 grams of fiber! It has a moderate glycemic index, comparable to brown rice.
Quinoa is quick and easy to prepare. It's become a staple at our house.
Ingredients
- 1 cup quinoa
- 2 cups water, or according to package directions
- 1/4 cup finely chopped peanuts
- Place water in sauce pan with lid and bring to boil.
- Pour in quinoa and boil for 10 minutes on medium low heat. Fluff with fork and let rest for 10-15 minutes. Quinoa should absorb all the water.
- In the meantime, roast peanut pieces in dry frying pan over medium-high heat for about 5 minutes, shaking the pan occasionally, until roasted and fragrant.
- Stir peanut pieces into quinoa and serve.
Recipe Notes
- Quinoa is becoming more readily available and many well-stocked grocers will sell it, usually in their health food section. If you can't find it there, you will be able to find it at any health food store.
- Cooked quinoa keeps well for a couple of days in the fridge and can be reheated in the microwave.
- Variation: Try other kinds of nuts. Chopped cashews work really well, too.
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