I’m not a chef. I may not be that good of a home cook, and I’m certainly no pro at creating recipes. The least I can do is create bizarre names for stuff. I started with a pot of quinoa, and ended with a mass of stuff that kept putting the word “ratatouille” in my head. It’s only eggplant and some herbs off – and an ocean apart. Ratatuille is French (profound statement, that), Quinoa is a South American seed about the size of millet, but it isn’t technically a grass plant and so not a “true grain” or a “true cereal”. It has over 8 grams of protein and 5 grams of fiber per 1 cup serving as opposed to 5 grams of protein and 4 grams of fiber in a 1 cup serving of long grain brown rice (nutritiondata.self.com). Quinoa is somewhat processed…the outer husk has to be removed or the saponins in the husk make it inedible. Quinoa, although it can be a tiny bit pricey and not typical grocery store fare (look in Market District, Whole Foods, Trader Joes…that kind of thing) It has a richer flavor, a little like corn on the cob. Tasty stuff. And ridiculously healthy.
2 cups rinsed quinoa
3 1/2 cups water
1/2 cup soy sauce
1/2 tsp Old Bay seasoning (or to taste)
1/2 tsp garlic powder
1 tsp dried basal
1//4 tsp onion powder
2 cups summer squash and zucchini, diced and steamed until tender
1 can or 1 1/2 cups diced tomato
put water, soysauce and seasoning into large saucepan with well fitting lid and bring to simmer. Add quinoa, stir, reduce heat to low, cover and simmer for 15 minutes until quinoa is cooked (looks translucent with ring around the edge). Stir in squash/zucchini, and tomatoes. Simmer for another 5 to 10 minutes until vegetables are warm. Can be used as a side dish or as a rice-bowl type of light meatless meal.