Listening to my heart

No, I’m not about to write an emotional post about life-changing decisions. Well, maybe it’s life-changing, I’m not sure yet.

We’ve been trying to eat healthier in my house. At least we’ve been trying to eat more whole grains and vegetables. My dad had a bypass surgery last month which prompted me to realize we actually DO have heart disease in our family history. Why did I never know this? It’s kind of a long story. I’ve been trying to make some lifestyle changes starting with what goes into my body.

I’m into quinoa these days. It claims to be the only grain with all 9 amino acids. It’s a power food and easily absorbs any flavor you add to it. There are lots of ways to make it. I’ve had Adrienne’s greek-style with feta and lemon (yum). My favorite way is pretty basic. 

First I bring to boil about a cup* of chicken stock on the stove. I rinse the quinoa well to get the bitterness off and add it to the pot. I have the kind that doesn’t need to be soaked, I’ve heard it needs to be soaked but I don’t think it’s necessary if you cook it a long time.

The serving size claims to be 1/3 cup, I would make 1 cup (measured dry) for two people. 

While the quinoa is cooking, I dice half an onion and mince 1 clove of garlic. I had carrots so I felt like adding some Vitamin A this time. The onions can go in when the quinoa begins to look transparent and most of the liquid is absorbed.

Cooked carrots are a big step for me! 

Another addition is flaxseed for some omega-3. I used half of this spoonful. (A teaspoon?)

I pretty much add more splashes of chicken stock as I go and let it reduce. You could add water and salt.

I plan to add diced cukes, so I decided to try dried dill weed which goes well together. It was okay. Fresh thyme or rosemary would probably be good.

That’s how much I added!

The minced garlic goes in last while I dice up cucumbers and half a tomato. You really don’t need much, I probably use 1/4 of a medium-sized cucumber. You know the quinoa is cooked when the grains look springy. If it’s undercooked, it’s less uh digestable.

Take the quinoa off the heat. You could toss a 1/2 teaspoon of olive oil and add the diced cucumbers and tomatoes.

(Not pictured: baked eggplant that I made to go with this. I was hungry)!

The flavors that make this dish for me are the chicken stock and garlic. I don’t think vegetable stock would have the same taste, but you could try this stuff.

*I don’t measure. The box says to cook it just like rice, 2 parts water, 1 part grain.