Day 27 - Nourished

Happy Friday! I can't believe how fast the time is passing and that I am almost on Day 30… I guess time flies when you are having fun. I’m looking forward to a mellow yoga-filled and hopefully sun-kissed weekend. Last night’s dinner of salmon and quinoa was delightful and was enjoyed on a fully set dinner table, complete with chargers and candles, all in anticipation of real food. Some of you may know what quinoa is, may have eaten it before, but still aren’t quite sure how to cook it. Unlike wheat or rice, quinoa (pronounced keen-wah) contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free (whoopee) and considered easy to digest. It is also incredibly easy to make, easier than rice if you ask me. Conveniently, I have placed my favorite recipe for “dressed-up” quinoa that I often eat on its own over arugula for a warm arugula salad. This is adapted from a recipe in Moosewood Restaurant New Classics.

Curried Quinoa 1 cup quinoa
1 ½ tbs Oil
½ cup diced onions
½ tsp turmeric
½ tsp coriander
½ tsp salt
1 ¾ cups of water
½ cup fresh or frozen green peas
Fresh cilantro for garnish

Rinse the quinoa in cold water, as you would rice. In a heavy saucepan, warm the oil and sauté the onions on medium-high heat for 5 min. Add the quinoa and cook for a minute, stir-frying constantly. Stir in the turmeric, coriander and salt and cook for another minute, stirring. Add the water and bring to a boil. Cover, reduce the heat and simmer for 15 min. Stir in the peas, cover and cook for 4 or 5 minutes until the peas are tender and the water has been absorbed. Add the cilantro and fluff with a fork before serving.