Mastering My Metabolism: Day 5

(photo source: http://www.ranchogordo.com/Merchant2/graphics/00000001/red-quinoa.jpg)

I must admit that I am enjoying the some of the recipes from Jillian's book, as well as some that I have found online. One new food that I tried this week (today, actually) is Quinoa (pronouced KEEN-WA) was pretty good. I think the texture takes a little getting used to, but I enjoyed the barley-like nutty flavor it had. I used the recipe below to make a really tasty lunch. Quinoa is packed with protien, fiber, potassium, and has so many healthy qualities to it. We will be adding this to our regular menu.

Quinoa with Peppers, Onions, and Sausage (Source: http://WAHM.com, but I changed it a bit.)

Quinoa with Peppers, Onions, and Sausage is a protein-packed, healthy, and delicious meal! Very easy to make and full of flavor.

Ingredients

1 medium onion diced

4 cups chicken stock or broth

3 cups quinoa (organic if possible)

2 tablespoons olive oil

6 garlic cloves peeled and minced

2 teaspoons paprika

1 teaspoon ground cumin

3 bell peppers, red, green, and yellow, seeded and diced

4 lrg Chicken Sausage Links (or other low-fat sausage, preferably nitrate-free)

Preparation

Step 1- Preheat grill or broiler.

Step 2- Make the quinoa by combining it with chicken stock in a medium sauce pot. Bring to boil, then reduce to simmer until no longer crunchy and all liquid has evaporated, about 15 to 20 minutes.

Step 3- Heat olive oil in a large sauce pot over medium heat. Add onions and peppers and saute 5 to 7 minutes or until begin to peppers soften, stirring often. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add salt and pepper as needed.

Step 4- Meanwhile, grill the sausage links about 8 to 10 minutes over a moderately-hot fire or broiler, turning often until cooked through to the center. Slice sausage. Add pepper and onion mixture to quinoa and top with sausage.

Yield: 6 servings