Tuesday, April 26, 2011


I am not sure why my kids love this dish, perhaps it is because it is a bit reminiscent of spaghetti sauce and they love spaghetti. Regardless, I don’t question their loyalty to it. I like to use quinoa in lieu of rice because quinoa is a complete protein grain. That means that it provides all the essential amino acids in a balanced pattern. It contains more high quality protein than any other grain, too.  Not to mention the benefits of beans (a good source of Protein, Folate, Phosphorus, Manganese and Selenium, and a very good source of Dietary Fiber) and tomatoes (It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese).

Me: "Do you like this?"
My son: "Yes."

½ cup red quinoa
1 cup water
1 15-oz. can pinto beans (or any other beans you have on hand)
1 14.5-oz. can diced tomatoes
½ tsp. dried oregano
½ tsp. dried basil
¼ tsp. dried marjoram
¼ tsp. salt

Combine quinoa and water in a medium saucepan and bring to a boil. Reduce heat and let simmer until the water is absorbed (about 15 minutes – longer if your quinoa has been in the cupboard for a while). Add remaining ingredients, increase heat to medium, and cook for 5 minutes longer.

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