Day 47 - Quinoa in mexican salsa

This was my first attempt with quinoa, actually. I have heard about it so many times, how good it is, how heathly, how much protein it contains,... that I simply had to try it.

And yes, the praises were not in vain. Even the man of the house had no complaint (but I di believe the delicious salsa had something to do with it).

QUINOA
serves: 2

150 g quinoa
salt
water

Quinoa is low on pesticides, because it is armed with a natural prey defense - saponini, which is something like soap. So, you need to wash it really thouroughly before usage in hot water. Wash away, then drain.

Cook in an iron-cast pot with 2,5x water (1 cup quinoa = 2,5 cups water). Cook for about 20 minutes, then remove from heath and let it soak up for another 5 minutes. You can then serve it, or store it in the fridge for up to a few days, to use at a later time.

It resembles millet, but has more of a nutty flavor.


MEXICAN SALSA
serves: 2

1 onion
1 zucchini
1/2 red bell pepper
1/2 cup broccoli florets
tomato sauce (ready to use, otherwise you need to cook it)
1/2 cup canned corn
1 tablespoon soy cream
olive oil
salt, pepper & spices to taste

Wash your veggies. Slice and dice them, accordinly. Have ready to use.
In a pan, heat olive oil until hot. Add sliced onion and fry, adding water occasionaly as needed, until the onions turn golden brown and tender. Add diced zucchini and red bell pepper, season to taste, fry & steam until almost tender. Add broccoli florets. Add tomato sauce & cook for a few minutes, until the sauce reduces a bit. Add canned corn & soy cream, mix well, add more seasoning to taste. Serve hot with quinoa or other side (rice, pasta, millet).