More Annoyed than Amused


Posted by parsingtime on July 28, 2009

It’s Random Banker’s last birthday of her twenties. Wish her Happy Birthday and send her my boss is not going to make me work until 4am on my birthday thoughts.

My favorite thing to eat lately (in case you were wondering I’m still on the grapefruit and oatmeal kick — though now I add ground flax to my oatmeal which is a whole new level of goodness) is quinoa. I hate the way it is pronounced — KEEN-WAH — but as a food it is pretty good. 

I prefer it room temperature with lots of diced veggies (red/green pepper, raw zucchini, squash, cucumber, tomatoes), salt, pepper, chopped fresh basil/mint and balsamic vinaigrette but lots of people make it into pilaf and eat it as a side dish.

To me it’s like a pasta salad where the “pasta” is actually really good for you. The basil and mint combination together is excellent.  Try it.  Oh and it cooks just like rice on the stove with water and some salt. Easy peasy.

Here is a real recipe if you need one. Though to be honest most of the time I skip the diced onion/green pepper step because I’m lazy.  In the interest of full disclosure  Husband is not a big fan.  So it’s probably not for everyone.


Olive oil
1/2 medium yellow onion, finely chopped
1/2 bell pepper, finely chopped
1 garlic clove, minced
1 cups quinoa
2 cups water
1/4 teaspoon salt
Chopped fresh mint
Chopped fresh basil
Diced vegetables/beans (zucchini, carrots, corn, tomatoes, cucumber, red pepper, squash, broccoli, edamame, chickpeas — whatever you like)
Dressing – Salad dressing, oil/vinegar, balsamic vinegar etc – whatever you like
Salt and pepper 

Place quinoa in a large sieve and rinse it until the water runs clear. Heat 2 Tbsp of olive oil on medium high heat in a 3-4 quart pot. Add the onion, bell pepper and garlic and cook, stirring occasionally until the onions are translucent, but not browned. Add the drained quinoa and cook, stirring occasionally for a couple more minutes.

Add 2 cups of water and one teaspoon of salt. Bring to a boil and reduce the heat to low so that the quinoa and water are simmering while the pot is partially covered (enough to let out some steam). Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and put into a large serving bowl. Fluff up with a fork. 

Let cool until just slightly warm, add dressing/olive oil. Stir in chopped mint, basil and veggies. Add salt and pepper to taste. This makes a lot of quinoa but it is just like rice in terms of the water ratio.

Quinoa Salad Ingredients








Serve chilled or at room temperature.

 Quinoa Salad









I have a recipe for Banana chocolate chip muffins (made with flax seed and yogurt because flax seed is my latest favorite health food) that Husband and his business partner eat up whenever I make them. They are relatively healthy for a baked good and taste really good. Recipe soon.


2 Responses to “Quinoa”

  1. Emilia said

    Sounds yum. I’ll have to see if I can get such fancy ingredients here in the pineywoods.
    The muffins sound like something I need the recipe for!

  2. […] Quinoa! It’s what’s for dinner. […]

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