When cooking vegetables, I prefer using broth instead of water. I have found that this tends to make most vegetables more delicious, but I guess that can also depend on what it is you are boiling. I enjoy experimenting when cooking, substituting ingredients and altering recipes to put my own spin on things and give it a unique taste. Simple things like the type of salt you use can sometimes change the end result entirely, but can also lead to great discoveries.
Quinoa has recently become one of my favorite things to cook with. There are so many different ways to use it, and it adds a surprising amount of protein, fiber and other nutrients to a dish. This recipe doesn’t doesn’t take very long to make, and is a tasty and hearty meal.
- 2 cups water
- 1/4 cup rinsed quinoa
- 1/2 cup potatoes — cubed
- 2 tablespoon carrots — diced
- 1/4 cup chopped onion
- 1 1/2 cups of corn – (fresh-frozen, or canned)
- 2 cups soy/almond milk
- 1 tsp iodized or himalayan salt
- 1 dash black pepper
- 1/4 cup chopped parsley
- GFCF margarine
- Bring water to boil and reduce heat to a simmer
- Add quinoa, potatoes, carrots, and onions and simmer for 15 minutes or until tender.
- Add corn and bring water back to boil, then reduce again to simmer for another 5 minutes.
- Add milk and bring to a boil.
- Season with salt and pepper to taste.
- Garnish with parsley and a dab of GFCF margarine
- GFCF – gluten free casein free
- SF – soy free
- DF – dairy free
- EF – egg free