Quinoa. You're not eating it yet, are you? Here is a recipe worthy of your Aunt's holiday table and your post WLS belly.
Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
Black and White Quinoa Dressing With Butternut Squash and Pecans -
Source - NY Times
The light-colored version of quinoa is a fluffier grain than the black version, so it’s almost as if there are two completely different grains in this colorful mixture.
- 1 cup regular (golden) quinoa
- 3/4 cup black quinoa
- 5 1/4 cups water, chicken stock or vegetable stock
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 3/4 pound butternut squash, cut in small dice
- 1 medium onion, finely chopped
- 1 cup diced celery
- 1 tablespoon fresh thyme leaves
- 2 garlic cloves, minced
- 1/2 cup lightly toasted pecans, coarsely chopped
- 1/3 cup dried cranberries
- 2 tablespoons chopped fresh sage
- Freshly ground pepper to taste
1. Keeping the quinoas separate, wash in several changes of water. In separate saucepans, combine the golden quinoa with 3 cups water or stock and the black quinoa with 2 1/4 cups water or stock. Add salt to taste, bring to a boil, cover and simmer 15 to 25 minutes, until the quinoa is tender and the grains display a coiled thread. The black quinoa takes longer to cook, and the thread will not pop out of all of the grains. Drain through a strainer and return both quinoas together to one of the pots. Place a clean kitchen towel over the pot and return the lid. Let sit while you prepare the other ingredients.
2. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet and sauté the squash, stirring often, until it is tender and lightly browned, 15 to 20 minutes. Season to taste with salt and pepper and transfer to a bowl. Turn the heat down to medium and add the remaining oil and the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes, and add a generous pinch of salt and the celery and thyme. Cook, stirring often, for 3 minutes, until the onion is completely tender and the celery is just tender, and add the garlic. Stir over medium heat until the garlic smells fragrant, 30 seconds to a minute, and transfer to the bowl with the squash. Add the quinoa and the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to an oiled or buttered baking dish and cover with foil.
3. Warm for 20 to 30 minutes in a 325-degree oven before serving.
Yield: Makes about 7 cups, serving 12 to 14.
Advance preparation: The entire dish can be made up to 2 days ahead. Cooked quinoa will keep for 3 or 4 days in the refrigerator and can be frozen.
Nutritional information per serving (12 servings): 173 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 24 grams carbohydrates; 3 grams dietary fiber; 13 milligrams sodium (does not include salt to taste); 4 grams protein.