This is a recipe that I consider comfort food. It is a Quinoa dish. Quinoa is treated as pasta sometimes, but it is really a seed fruit. It’s texture is superb and it is much easier on blood sugar than it’s pasta cousin couscous. Couscous is really tasty as well and is a good fill me up dish, but for me with blood sugar issues I usually substitute Quinoa whenever a recipe calls for couscous or orzo (another small pasta).
Cook your Quinoa ahead in a rice cooker. Twice the water as quinoa. I used for this recipe about 1 cup quinoa to 2 cups pure water. You can even do this a day ahead and refrigerate if you wish. However if you want to eat this today doing it first is fine or while you are cutting veggies and saute’ing them.
1 cup cooked Quinoa (closer to 2 cups or more)
1/2 large onion chopped
1/2 small summer squash or zuchinni chopped or both!
2 cloves of garlic minced or chopped ( i prefer minced in this recipe)
1/2 green pepper chopped into small pieces
3 compari tomatoes seeded and cut into bits (will resemble pimento in the dish)
Original Himalayan Crystal salt to tase or sea salt to taste
pepper to taste
Nama Shoyu (the best soy sauce in the world- found at Whole Foods Market)
1/2 cup Veggie Broth
1 TB chia seeds (optional)
Cook Quinoa, set aside or refrigerate for tomorrow
2 TB Extra Virgin Olive Oil in a skillet
saute’ onion, squash, green pepper, add salt, chia seeds, garlic, salt pepper until onions are clear and squash and green pepper are tender