This quinoa side dish has received so many rave reviews – sweet roasted peppers, with hints of the chicken broth, bursting with lemon and garlic.
New to quinoa? The best way I could describe quinoa is that it cooks and tastes like a richer couscous. It’s a very versatile side dish that can be dressed up however you like – or used as you would rice.
Back in June Forbes Magazine called quinoa the “super grain of the future” because of its amazing health benefits. Believe it or not, it dates back nearly 4,000 years ago when the Incas realized the seed was edible.
According to the Forbes article, here are seven health benefits of quinoa:
- It’s one of the most protein-rich foods we can eat.
- It contains almost twice as much fiber as most other grains.
- It contains Iron (keeps red blood cells healthy).
- It contains lysine (essential for tissue growth and repair).
- It’s rich in magnesium (helps relax blood vessels).
- It’s high in Ribofalvin (B2 – improves energy metabolism within brain and muscle cells).
- It has a high content of manganese (an antioxidant that helps prevent damage to mitochondria during energy production).
Lesson learned: feel good about eating this power food!
- 3/4 cup quinoa (my favorite is Trader Joe’s Organic Quinoa)
- 1 1/3 cup chicken broth
- 1/4 cup and 1/8 cup lemon juice, separated
- 1/8 cup extra virgin olive oil
- 1/4 cup fresh parsley, roughly chopped
- 1 garlic clove, minced
- 1/4 cup roasted red and yellow peppers, chopped
- Salt and pepper
- Bring quinoa, chicken broth and 1/4 cup lemon juice to boil, then reduce to simmer and cover for 10-12 minutes, or until quinoa is light and fluffy.
- In a small bowl, whisk 1/8 cup lemon juice, oil, parsley, garlic. roasted peppers and salt and pepper.
- Stir in lemon-garlic mixture into warm quinoa and serve.