Rice seems to be a staple for a lot of vegetarians and herbivores. Most of us eat brown rice since it is more nutritious than the essentially non-nutritious white rice.
But rice has limited nutrition when compared to the superfood - Quinoa. It is a whole protein and can be cooked in 15 minutes and served like rice. That makes it a staple in my kitchen.
I like to dress it up with some flavors as I cook it. I do the same with rice or potatoes, but quinoa seems to take the flavors on and wears them nicely :)
Quinoa
Tonight I cooked the quinoa with mushroom broth instead of water. In the pot before cooking I added minced garlic, chopped mushrooms, and a few very thin slices of jalapeno peeper. I added about 1/4 tsp of Provance herbs.
Asparagus & Brussels Sprouts
I served the quinoa with roasted asparagus and brussels sprouts that I had mixed in a plastic bag with olive oil, Provance herbs, sliced garlic and pepper. Mixing them in the plastic bag ensures the veggies get well coated. Brussels sprouts take about 25 minutes and the asparagus 10 in a 400 degree oven. Just put them on a cookie sheet.
I'm a happy herbivore :D
