It’s Trade Up Tuesday! That’s everyone’s favorite day here at A Better Bag of Groceries because there’s a giveaway at the end of this blogpost. Typically, I give away some groceries, but lately, I’ve been changing things up. Today, I have a fabulous cookbook giveaway: Quinoa Revolution. This amazing cookbook was sent to me by the publishers so that I could try it out and give away a copy to one lucky A Better Bag of Groceries Reader.
Quinoa is a funny food. I find that when I mention it, people either know exactly what I’m talking about or they say, “Keen- what?” So, let me just start with a little Quinoa primer. First of all, here’s how to pronounce it: Keen-Wah. So, what is quinoa, exactly?
Quinoa seeds are 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.
Check out the protein on the Nutrition Facts Panel!
I love quinoa, so I was very excited to receive Quinoa Revolution in the mail. It’s a beautiful cookbook.
Authors Patricia Green and Carolyn Hemming have figured out how to use quinoa in just about every meal!
We decided on a simple one-skillet dinner dish to try this cookbook out. Mediterranean Chicken Quinoa.
1/2 cup water
3/4 cup quinoa (NuVal score of 91)
1 tsp grapeseed oil or vegetable oil (grapeseed oil scores a 10 on the NuVal scale, Wesson vegetable oil scores a 16)
1 cup chopped shallots (NuVal score of 96)
2 chicken breasts, diced (NuVal score of 39)
1 tsp minced garlic (NuVal score of 91)
1 can (14 oz) artichoke hearts, drained and chopped (we had not scored this brand that I used. Cento marinated and quartered artichoke hearts score a 26)
1 cup chopped tomatoes (NuVal score of 96)
1/3 cup crumbled feta cheese (NuVal score of 26 for President Feta)
2 Tbsp chopped fresh parsley (NuVal score of 99)
1 Tbsp lemon juice
1 tsp dried oregano
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside.
Heat the oil in a large skillet on medium-low heat. Add the shallots; cook until transparent and the edges are starting to brown. Add the chicken; cook until the chicken is no longer pink, 6 to 7 minutes.
Reduce the heat to low and stir in the quinoa and the garlic, artichoke hearts, tomatoes, feta, parsley, lemon juice and oregano.
Gently reheat and serve.
This recipe reminded us of a chicken, artichoke, red pepper and penne dish that I used to make years ago – that was much less nutritious! That old recipe used a lot of oil, pasta and I think even cheese. I was amazed at how little oil went into this recipe. It was delicious! Our daughter was at a neighbor’s for dinner that night – and my son had a friend over. So, we tested this out with two 9-year-old boys. And they both liked it! They especially liked the chicken and the artichokes. I can’t wait to explore the rest of this cookbook!
One lucky A Better Bag of Groceries Reader will win a copy of Quinoa Revolution. All you need to do is leave a comment below telling me one of the following:
If you’ve tried quinoa (and if so, how? plain? in a recipe?)
- If you’ve never tried quinoa
- If you’ve never heard of quinoa
- If you never knew how to pronounce quinoa until today
I’ll select one winner at random at 8 am Eastern on Wednesday January 30th. Good Luck!
Posted in: Trade-Up Tuesday
Tags: Trade-Up Tuesday