HappyTummy              

No single food has quite the range of taste and texture as that of quinoa–all at once chewy, crunchy, nutty, earthy, sweet and grainy. To someone who’s never had it, that description probably sounds pretty bland. But I find that this ancient grain is absolutely delicious–and even more so when tossed with veggies and dressed with a little balsamic vinegar.

Quinoa holds an large and important spot in my pantry. For one, it’s super high in fiber, and we all know I’m the fiber queen. Secondly, as a vegetarian, I need my protein from non-meat sources, and quinoa is a huge supplier.

Recipe: Quinoa with Veggies
Makes 4 generous servings

• 1 cup quinoa
• 2 cups water
• 1/2 cup each of any three or four diced blanched or roasted vegetables; I use anything from onions to celery to zucchini to bell peppers to tomatoes to asparagus
• Salt and freshly ground pepper
• Splash of olive oil
• Splash of balsamic vinegar

Simmer the quinoa in water over medium heat for about 20 minutes until the quinoa blooms into a sprial and the texture is chewy. You may have to drain off some of the remaining water.

In a large bowl, mix the bulgur with the vegetables. Season with salt and pepper to taste. Finish off with a generous splash of balsamic vinegar and olive oil and mix well.