Marvelous Meals with Rachel: Vegetable Quinoa with Walnut Pesto
Things are getting so busy for me at NuVal! We have new several retailers coming on board and it’s my job to help them implement NuVal in all their stores so it has been crazy. Look for some exciting announcements coming very soon. Things at home are also completely chaotic. Likewise, announcements on my home situation coming soon! In the meantime, my colleague Rachel came to the rescue this week with one of her Marvelous Meals. Oh, how I love it when Rachel cooks for me! Seriously, it’s like having a registered dietitian and a great chef in my kitchen. Oh, that’s right, she is a registered dietitian and a great chef! So, without further ado, I bring you another Marvelous Meal from Rachel!
Rachel with her fiance, Fernando
First, let me tell you a little bit about Quinoa. Pronounced: KEEN-WAH.
This seed is one of the few plant foods that contain all the essential amino acids, making it a complete protein. You heard me right; Quinoa is technically a seed not a grain! It explains the nice nutty flavor quinoa has. As a complete protein it is equivalent to the quality of animal protein – providing the amino acid building blocks needed to support your immune system, wound healing, tissue repair, hair growth, and building hormones.
In addition to protein, Quinoa is also a good source of B vitamins and other minerals. The seed is gluten free, making it a great food for those who have celiac disease or gluten intolerance. Most quinoa is grown in South America and the Inca Indians have been eating the seed, which they call “Mother Grain”, for over 5,000 years.
This dish is absolutely packed with nutrition. Not only does Quinoa scores an incredible 91 on the NuVal scale, all the veggies in the recipe score high from their vitamin, mineral, fiber, and flavonoid content. So eat this and smile – you’re feeding your body, and family, well!
Vegetable Quinoa with Walnut Pesto
Adapted from Food in Jars
Ingredients:
- 1 cup cooked Quinoa (cooked in 2 cups water) (NuVal score 91)
- 1 bundle asparagus, cut into bite-sized pieces (Score 100)
- 2 red pepper, chopped (Score 96)
- 1/2 red onion, chopped (Score 93)
- 1/2 English cucumber, cut into bite-sized pieces (no need to peel these cukes!) (Score 93)
- 1 can low sodium Garbanzo Beans, rinsed and drained (Score 82 due to some sodium in canned product)
- 6 oz Fat Free feta cheese (President Fat Free Feta scores a 28. Regular Feta scores a 24)
- 2-3 Tbsp apple cider vinegar
Walnut Pesto Ingredients:
- 1 bunch basil (Score 100)
- 3 Tbsp olive oil (Score 11 – trade up to Canola for a 24)
- 1/3 cup walnuts (Score 82)
Instructions:
Cook 1 cup quinoa in 2 cups water. Bring to a boil then simmer for 15-20 minutes until tender and water has been soaked up.
Spread asparagus on a baking sheet, drizzle with olive oil and toss, then roast at 425F for 10-15 minutes.
Combine chopped red peppers, garbanzo beans, chopped red onion, and English cucumber in a bowl
Walnut Pesto
Combine basil, olive oil, and walnuts in a food processor (or the Magic Bullet, what we used!)
Blend. Done!
Combine:
Whisk Pesto with 2-3 tbsp apple cider vinegar. Add quinoa to the chopped veggies, and gently mix in pesto with salt and pepper to taste.
Sprinkle with Feta Cheese
Enjoy!
Question of the Day
Have you tried Quinoa yet?
Posted by: Melissa 17 comments
Posted in: Marvelous Meals
Tags: quinoa
on May 14th, 2010 at 9:35 am
i have tried it but prefer a grain with more substance like bulgar and barley.
happy friday!
on May 14th, 2010 at 9:53 am
I think I’ve tried quinoa, but not with a recipe like this. This looks delish!
on May 14th, 2010 at 10:09 am
That looks delicious! I will be making that tonight. Great posting Melissa!
on May 14th, 2010 at 10:32 am
I love quinoa and it’s so easy to make. I just throw different things in it and it comes out great.
on May 14th, 2010 at 11:05 am
What a great recipe, can’t wait to try it!
on May 14th, 2010 at 3:24 pm
Mmmm…I’ve never thought about pairing quinoa with pesto!
on May 14th, 2010 at 3:32 pm
This recipe looks delicious! Will have to try it out. thanks for sharing!
on May 14th, 2010 at 3:54 pm
I have eaten Quinoa before and enjoy it. I also mix Quinoa with other grains. This receipe look very interesting.
on May 14th, 2010 at 9:32 pm
Have had Quinoa at a friends house and my husband actually liked it…I bought some and have not used it yet..This will give me the opportunity. Great idea.
on May 15th, 2010 at 11:56 am
I do love quinoa. It’s so good and so easy to make, I can’t believe more people haven’t heard of it. I like it mixed with black beans, salsa, and avocado chunks for lunch, and I also like it for breakfast mixed with some milk/almond milk, maple syrup, and blueberries. Yum!
on May 17th, 2010 at 7:57 am
I’m so happy to hear more retailers are joining the NuVal family! That’s great news.
on May 17th, 2010 at 10:49 am
I have tried quinoa, but the red not the white. Is there a difference in taste?
on May 17th, 2010 at 11:57 am
Ohhhh…I love quinoa! I am definitely going to be making this soon! Perhaps some time next week!
on May 18th, 2010 at 12:23 am
Yes, I have tried quinoa both the red and white and both of them very much. I also like to combine quinoa with other grains and veggies.
on Jun 4th, 2010 at 2:04 pm
I love quinoa! I prefer the red. I boil it in low sodium vegetable stock and crushed garlic. Sometimes, after boiling, I add a can of black beans or cannelini beans, chopped tomato, and a can of low sodium corn. Mix it all together and keep it in the fridge. It is good on salads cold, on a wrap, or heated as a side dish, or main meal. I swear the next day I feel more energetic!
on Jun 4th, 2010 at 2:06 pm
I just saw Barbara’s post. I served this to my husband and his friend. I did not think they would like it, but they really did. We call it bird seed, but its good.
on Oct 19th, 2010 at 1:56 am
clbg kjdvj http://www.zackspornlinks.com – Porn Video rbdqng v os e ayt