Pass the Quinoa

The Incas really knew how to worship; this sacred South American superfood is a grain unlike any other. The delicate grain is versatile and can easily adapt to both savory and sweet variations. Not only does it have a delicious, slightly nutty flavor but with its high protein content and balanced set of essential amino acids, it's a complete protein source. The mind-blowingly amazing epicurean possibilities are truly endless, so eat up you hungry vegans! Below is a recipe for basic savory quinoa that's perfect as a side dish, light lunch, or chilled as salad. Although this isn't a traditional "Dutchie" recipe, it can be made, like most grains, in a dutch oven. I personally didn't have time to do the whole fire thing but if you're feeling adventurous or purist, feel free to go all the way here. [[jessica]]

Pass the Quinoa
1 cup quinoa
2 cups vegetable based broth (we used no-chicken Better Than Bouillon)
1 Tb oil
1 small onion, diced
2 carrots, diced or match-sticked
2 stalks celery, diced
2 cloves garlic, minced
1/3 cup corn
1/3 cup edamame (shelled)
salt and pepper to taste

- In a heavy-bottomed pot or dutch oven, heat oil and saute onion, carrot, and celery until tender and slightly browned, about 5 minutes.
- Thoroughly rinse the quinoa to avoid any soapy taste from its high saponin (a natural pesticide) content.
- Add quinoa and broth to the vegetable mixture, cover, and bring to a simmer.
- Cook until quinoa is tender but slightly chewy (al dente), about 10-12 minutes.
- Stir in corn and edamame, salt and pepper to taste.
- Serve hot, or cold as a quinoa salad. Serves 4