Jane Day is co-author with Dr. John Day of the upcoming book on their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same."
This creamy vegetable quinoa dish is a combination of my Sweet Spice Soup recipe and cooked quinoa. I simply combined the leftovers of each and topped with cracked pepper and parmesan cheese for a new dish.
Quinoa is remarkably nutrient-rich and easy to prepare. It boasts of antioxidant and anti-inflammatory phytonutrients, flavanoids, protein, fiber, and is a great source of manganese, copper, phosphorus, magnesium, folate, and zinc.
Quinoa can be enjoyed as a grain and even ground into flour, as in my Quinoa Crepes recipe.
Quinoa is very easy to cook–even quicker than rice–boil 1 part rinsed quinoa to 2 parts water, simmer 15-20 minutes until soft and translucent, thenfluff with a fork.
You can’t beat the satisfaction of this comfort dish with the powerful nutrients, protein and fiber of the veggies and quinoa combined.
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