Quinoa...the other grain

This was my second time cooking quinoa.  It is a staple in South American from the time of the ancient Incas.  Quinoa has more protein than any most other grains.  You can use it in soups, salads, as a breakfast cereal or prepare it and eat it like you would eat rice!
I prepared this yesterday before taking Celina on set.  It cooks quickly enough that I could have prepared it after the shoot but I knew I would be too tired.

You can add chicken or another protein before adding the vegetables.

1 cup quinoa prepared with vegetable stock ahead of time
2 cups vegetable broth
4 tbsps olive oil
1 small onion sliced thinly
1 yellow bell pepper, seeded and thinly sliced
5 garlic cloves, minced
20 leaves fresh sweet basil, julienned
grated vegan parmesan cheese
salt and pepper to taste

heat large nonstick skillet over high heat and add the oil.
add onions, bell peppers, saute for one or two minute.
add garlic and saute until peppers for 2 minutes.
season with salt and pepper.
remove the pan from heat.
add basil and quinoa.
toss until basil wilts.
garnish with parmesan cheese.

serves 4
enjoy!

If you like my blog let me know!  I love to hear from anybody who takes time out of their busy day to read it.  Let me know if you try any recipes.  Take a picture!  Do you know of any new vegan/vegetarian cookbooks?  Let me know!

Lent and the loveliness of cheese

Every year I give one more thing for Lent.  One year I didn't open my chocolate drawer.  Another year I turned my nose up when offered candy.  This year is cheese.  For those who don't know me, I love cheese.  Cheese on everything from pasta to rice to toasty bread.  Yes I shouldn't eat the stuff since it makes my stomach ill but if you ever had pesto or a chile relleno you know that it is hard to turn away from that addicting ingredient.  I've had to stop myself and not make pesto yesterday.  On our weekly outing to Pasadena I told the chef to hold the cheese on my spinach enchilada.  It was still good but not as good as with cheese but I know I cut lots of calories and fat from my dish.
Because of my thyroid disease I have to work a little harder than the average person to release of 1/2 pound off the scale.
It should be interesting how I feel after Lent.  Spiritually, physically and mentally.

Now on to a recipe.

I found this recipe on a bag of quinoa.  Quinoa is one of the most nutritious grains out there.  1/4 cup of quinoa dry (it triples in size) is 7 grams of protein and 30 grams of carbs and 3 grams of fiber.

Quinoa Taboule

2 cups cooked and cooled quinoa (I used Bob's Red Mill)
1 cup chopped Parsley (you know that green stuff on your plate when you are in a fancy restaurant.  it is, in fact, edible)
1/2 cup chopped green onions
2 tbsp. chopped fresh mint (mine from my kitchen window :-) )
1 minced garlic clove
1 tbsp. fresh basil (also from my kitchen)
1/2 cup fresh lemon juice (I always have a bottle of the stuff to safe me time)
1/4 cup extra virgin olive oil
1/4 tsp. salt
1/8 white pepper
diced tomatoes as many as your heart desires

toss together all the ingredients.
chill for about an hour.
EAT!