Quinoa anyone?

As I prepared dinner this evening I realized that I did not know anything about my main ingredient, quinoa.  After preparing dinner, I decided to do a little research on this grain and I am absolutely amazed that I have made it this far in life without ever eating quinoa which seems to be miracle health food.  Oh, and it does not taste like grass either which is a big plus. 

 

So here are a few things you may have not known about quinoa:

• Quinoa is an amino acid-rich (protein) seed that is easy to digest and Gluten Free.  A cup of quinoa has approximately 24 grams of complete protein.
•  Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. 
• Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. 
• Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair.
• Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

 So now you may be asking yourself, how on earth do I cook it?  Well, below is an easy recipe I I got from Cuisine at Home.  It took me about 30 minutes to make and it came out great.  Remember that most of these recipes are meant for two because there are only two of us (at least for now). :)  

Hope you enjoy!  

Mushroom Quinoa Risotto with Pan-grilled Top Sirloin 

Ingredients

• ½ cup onion, diced   
• 1 cup shiitake mushroom, sliced
• 1 cup reduced-sodium chicken broth   
• 2 tsp olive oil, separated  
• ½ cup uncooked quinoa   
• 1 tsp thyme   
• 1 leaf bay leaf   
• 1 oz soft-type goat cheese   
• ¼ cup chopped fresh parsley
• 2  5 oz beef sirloin steaks at room temperature seasoned with salt and pepper
• 2 cups button mushroom, halved   
• ½ cup white wine   
• 2 Tbsp chopped chives

Instructions:

• In 1 tsp of olive oil, sauté onions and Shitake mushrooms in a large pan over medium heat. Cook until onion is translucent (about 2 minutes) and stir in quinoa.  Cook for an additional 2 minutes.
• Deglaze with wine and chicken broth. Bring to a boil, reduce heat to a simmer, add thyme and bay leaf. Cover and cook until quinoa is tender (about 20 min).
• While Quinoa is cooking, pat dry steaks with paper towel and season with salt and pepper. In grill pan or sauté pan, sauté steaks in 1 tsp olive oil over medium-high heat (approximately 4 minutes).
• Flip steaks over, add button mushrooms and cook for an additional 4 to 5 minutes.  Transfer steaks to plate and tent with foil. Let rest 5 minutes before serving. 
• While steaks are resting, remove lid from quinoa and simmer until nearly all liquid is absorbed (5 additional min). Stir in goat cheese and parsley, season with salt and pepper. Remove bay leaf.
• Serve quinoa with Steaks topped with mushrooms and sprinkle with chopped chives.