Quinoa (pronounced keen-wa) is actually the seed of a plant grown in the Andes mountains in South America. It's delicious, healthy, and versatile.
Topped with stir-fried vegetables and a homemade peanut sauce, this meal is filling and delicious. Use whatever vegetables you have on hand to make this a go-to recipe any time of year.
Quinoa for you This little seed is a nutritional powerhouse. It’s so impressive that the United Nations launched the “International Year of Quinoa” in 2013. Quinoa is a complete protein – meaning it contains all 9 essential amino acids. It’s also a good source of B vitamins, calcium, and fiber.
Quinoa for people There has been some chatter about the impact of the increase of quinoa consumption on small farmers in Latin America. Choosing Fair Trade Quinoa (ALTER ECO sells 4 varieties) ensures the farmers will receive a fair price for their product, preserve the local environment, and support education in their communities.
Quinoa for the planet This grain is incredibly adaptable and can be grown in diverse climates. It has been cultivated for over 7,000 years and over 3,000 varieties exist worldwide today. Quinoa is growing well in Colorado on White Mountain Farm and has the potential to be a key player in a sustainable food system.
Read on for the recipe
Veggie Quinoa Bowl with Peanut Sauce
Ingredients: 1 cup quinoa 2 cups water 1 tablespoon coconut oil 1 small red onion, sliced 2 cloves garlic 4 cups broccoli florets 4 carrots, sliced into rounds 1/2 cup sliced green onions black sesame seeds
Peanut sauce: 1/3 cup peanut butter 1/4 cup warm water 3 tablespoons rice vinegar 1 tablespoon soy sauce or tamari 1 teaspoon siracha or other hot sauce 1 clove garlic, minced
Rinse quinoa well under running water.
Add quinoa and 2 cups of water to a saucepan and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes. Set aside.
Heat coconut oil over medium heat in a large frying pan.
Add onion and cook for 5 minutes or until slightly softened.
Add garlic and cook for 30 seconds.
Add broccoli and carrots, and cook for 5-7 minutes, or until broccoli is just tender.
While the vegetables are cooking, combine all peanut sauce ingredients in a blender and mix on high until well-combined.
Serve quinoa topped with veggies, peanut sauce, green onions and black sesame seeds.