Were you waiting for the verdict on the
Chinese Tea Eggs? They're ok but nothing to write home about. I don't think cinnamon and allspice flavors enhance a hard boiled egg. Someone mentioned using black olive juice, now that might be a good combination. I have also heard of pickled hard boiled eggs. Just plain hard boiled or deviled I do like. Nothing ventured nothing gained.
However the stir fry red quinoa is worth making again. It was delicious. Cook (like cooking rice) one cup of red quinoa in two cups of water till light and fluffy about 15 minutes. You can substitute other colors of quinoa (white or black) if you like. While the quinoa is cooking, chop fine 3/4 cup carrots and steam them till soft. Meanwhile in wok or non reactive frying pan saute one quarter yellow onion chopped small, when translucent, add five stalks of celery chopped fine and continue to saute till soft, add yellow or red peppers chopped fine (one large or 8 mini). Last add five cloves of garlic chopped fine and one inch square of fresh grated ginger. When quinoa is cooked toss in with the vegetables and add two tablespoons of soy sauce (gluten free). Cook till blended. Serve warm.
Quinoa (keen-wa) is an ancient grain (actually a seed) from the Andes and is really nutritional, especially if you must be gluten free. It is one of the few plants which contains all nine essential amino acids. The brand I used is Ancient Grains and it is from Bolivia.
This is the nutrient content in 1 cup (185 grams) of cooked quinoa:
- Protein: 8 grams.
- Fiber: 5 grams.
- Manganese: 58% of the recommended daily allowance (RDA).
- Magnesium: 30% of the RDA.
- Phosphorus: 28% of the RDA.
- Folate: 19% of the RDA.
- Copper: 18% of the RDA.
- Iron: 15% of the RDA.
- Zinc: 13% of the RDA.
- Potassium 9% of the RDA.
- Over 10% of the RDA for vitamins B1, B2 and B6.
- Small amounts of calcium, B3 (niacin) and vitamin E.
Nutritional information above taken from the link at quinoa.
Photos are from wikipedia. Thanks for reading and for all
your comments.
I've found quinoa doesn't like to be stirred while cooking. It really can get gluey...or maybe that batch wasn't washed enough. Considering it's gluten free, I would have thought it wouldn't react that way. Anyway, I love it when it's nice and fluffy and has something to give it flavor. Brown rice I can eat plain, but not quinoa.
ReplyDeleteHi Barbara, thanks, luckily I didn't stir it at all, much like rice. I found this red better than the white although it was probably more money. I have never had mine get gluey to stick together. I do eat brown rice a lot too and cook it the same way.
DeleteIt is always worth experimenting with flavours. And a winner is welcome.
ReplyDeleteHi Sue, thanks, I usually luck out with my recipes so a failure every once in a while is ok in my book.
ReplyDelete