I don’t often have the chance to cook these days working full-time, playing with my daughter every chance I get, and trying to stay on top of my training and other obligations. It’s going to be important though now as she’s getting older and eating more of what we eat. I want us to have healthy meals and sit down together as a family every night. I need things that are healthy and quick. A friend turned me on to this iPhone app called Yummly and it’s one of the best recipe apps I’ve ever used.
I’ve been wanting to try cooking with quinoa for awhile now because it is protein-rich, high in fiber, and is rich in vitamins and minerals. I found this quinoa big bowl recipe that sounded simple, healthy, and easy to make.
Quinoa Big Bowl
2 cups white quinoa, rinsed well
4 cups water
1 teaspoon salt
1 tablespoon olive oil
3 medium potatoes, cut into 1/2 inch dice
1 large onion, chopped
1 garlic clove, chopped
1 cup toasted walnuts
2 cups lightly steamed asparagus, cut into 1/2 inch segments
2 tablespoons olive oil
Directions
- Bring the quinoa, water and walt to a boil in a large heavy bottomed pot. Reduce heat and simmer for about 20 minutes. If there is any liquid left in the pan, drain if off.
- Warm a splash of olive oil in a skillet over medium high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the potatoes to sweat and cook. Uncover the pan, toss aga, then cook a few minutes longer uncovered, until the potatoes start to get some color. Continue tossing every few minutes to get color and crispness.
- When they are cooked through and pleasantly crunch, season to taste with salt and scoop out onto a plate.
- Set aside.
- In the same skilled warm another splash of oil.
- Add the onions and garlic and cook 4-5 minutes.
- Toss the quinoa with a splash of olive oil.
- Combine quinoa, potatoes, onions, nuts and asparagus
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