Recipe: Quinoa Primavera

January 3, 2012 By Leave a Comment

I am currently mad for quinoa since wheat blows me up.

I put my toes into wheat waters once again this past weekend, and the infamous bloated tummy was all mine for over 24 hours. It really irritated my digestive system and I noticed it more than I ever have before.

As we remove those foods that don't agree with our bodies, we become more sensitive to how they feel when we dabble in them again. Personally, it is a struggle to completely remove wheat from my lifestyle, and I won't deny it. It is beyond being addicted to wheat. I live in a wheat culture and community. It doesn't stop me from dreaming of being wheat free again though…

In the search for alternatives to bloating wheat, I have embraced spelt and quinoa…

I've been cooking with quinoa recently and I absolutely LOVE it! It feels so good in my tummy and I am not left with the bloated madness that wheat and oats always give me. Do try quinoa, it is different at first, but you will acquire a taste for it.

Here is a recipe for Quinoa Primavera. Basically, you can use quinoa to replace any pasta or grains in all of your recipes. Quinoa is an ancient grain and is known as complete protein grain, so it is ideal for those lunches or dinners when you want a vegetarian meal. 

 
Quinoa Primavera – STARCH MEAL
 
Serves 6
 
1 package organic quinoa
2 tablespoons extra virgin olive oil
3 minced garlic cloves
3 cups sliced mushrooms (12 oz.)
2 cups asparagus, cut into 1-inch pieces
1 cup green peas
5 chopped medium tomatoes
3 tablespoons chopped fresh basil and 1 tablespoon
  extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup chopped fresh parsley
1/2 cup thinly sliced sundried tomatoes
sea salt and pepper to taste
 
Cook quinoa according to directions on package and set aside to cool.  
 
Saute the garlic in olive oil for 1 minute.  Add the mushrooms and cook on medium heat until just tender.
Remove from the heat.  Steam the asparagus and peas lightly until just tender.
 
Toss all the vegetables with the quinoa and add the rest of the ingredients.  Toss well. 
 
Serve at room temperature on a large bed of lettuce greens and other vegetables of your choice if desired.
 
You can exchange any of the vegetables for ones that you like. I used carrots, crookneck squash, onions and bell peppers in this quinoa dish:
You can also serve this with some whole grain garlic bread if you are not gluten sensitive.
 
Live Well and enjoy!
 
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