450calories: Korean Quinoa

FYI: That Q-word is pronounced, "keen-wah." There. Now we can proceed. 

Quinoa is the new SUPER FOOD that is sweeping the nation. Contrary to popular belief, however, Quinoa has been a South American food staple since Machu Picchu. Not so new, now is it?

Quinoa resembles couscous or millet and is commonly mistaken for a grain. It's actually a seed from the goosefoot plant and grown almost exclusively in South America, although American farmers are trying to harvest it here. The Incas cultivated and dined on Quinoa for thousands of years.

This versatile little grain-like seed is loaded with 9 essential amino acids, thus deeming it a complete protein. Score! It is cooked just like rice, yet, has a shorter steaming time and it is way, way, waaaaay better for you. I have a few of my friends (and my husband) stick their nose up at Quinoa claiming that the taste can be "bitter" or "soapy." You must RINSE your Quinoa before you prepare it (unless is is already pre-rinsed) or you will be privy to it's saponins. Saponins are a plants natural immune system and are what can give Quinoa it's funny taste.

This recipe we are going to use combines an ancient South American staple (quinoa) and an ancient Korean staple (gochucjang). My gym friend told me if I could, "make Quinoa taste good," she'd give it another chance. I do believe I have found a way. I served this to my husband and he TORE. IT. UP. This recipe is cost friendly, simple and time effective. You can make this dish in 20 minutes. Check and mate. Enjoy!

KOREAN QUINOA

I found both at Walmart (of all places) 

Prep: 10 min.
Cook time: 20min.
Serves 2-3

1 cup quinoa
1 2/3 cup stock (chicken or vegetable)

5 chicken tenderloins, diced
2 tbsp Gochujang
2 tbsp Rice wine Vinegar- seasoned
1 tbsp olive oil
Snowpeas (2-3 handfulls) vertically sliced
5 baby carrots, sliced
Fresh baby spinach (2-3 handfulls)

1/2 cucumber, sliced
red pepper flakes
seasoned rice wine vinegar

In a bowl, thinly slice or "peel" your cucumber. Add 2 table spoons of seasoned rice wine vinegar and red pepper flakes. Toss it around and let it sit in the fridge until you are ready to serve.

In a 2qt pot, take your pre-rinsed quinoa and stock and bring them to a boil. Turn down the heat and cover for 15 minutes at a simmer. Check it often and stir. When your Quinoa is complete, start your chicken.

Coat your chicken in one tablespoon of gochujang and let it sit for a few minutes while you chop up your vegetables (if you haven't already done so). Heat a pan or a wok on high heat. Add your oil and saute your chicken until it is browned. Next add your rice wine vinegar and spinach and saute those until they are wilted. Next add your snow peas and carrots and saute those for a few minutes. Not too long, now. We still want that CRUNCH! Add another tablespoon of gochujong and 2/3 of your quinoa. Stir those together. Now TASTE IT! Does it need salt? More sauce? Alter it to YOUR tastebuds, not mine! Remember, you can throw as many different veggies that your tastebuds desire in this dish. Go crazy! I'm just using what I had on hand.

Serve it in a dish and add your sweet and spicy cucumbers to the top. For extra heat, drizzle some Sriracha on top! YUM!