Another extremely yummy EatSavvy shoot this month, featuring the “Super Grain” (that’s not really a grain).
Quoting from SavvyMom.ca: Quinoa (pronounced KEEN-wah), though new to many of us, has been around since pre-Columbian civilizations. Quinoa is what’s considered a complete protein, meaning that it has all nine essential amino acids. It’s also an excellent source of iron and dietary fiber, it is gluten free, and it’s easily digestible. It’s not actually a grain, but the seed of a plant called Chenopodium or Goosefoot. However, because of its cooking characteristics and texture, it is often substituted for a grain. Use it in places you would normally use rice or couscous.
Here’s a macro shot of what red Quinoa looks like when it’s cooked: (Shot with the Canon EOS-1D MarkIII, Canon 100 mm f2.8 macro lens and Canon 580EX II Speedlite.)
(Equipment Used: The following were all shot with the Canon EOS-1D MarkIII, Canon 24–70 mm f2.8L lens and Canon 580EX II Speedlite.)
The incredibly delicious Quinoa and Mixed Berry Hot Cereal, it’s a new fave for me. I add frozen blueberries, dried cranberries, and toasted pumpkin seeds, yum!:
The Veggie Bean Chili with Quinoa is fabulous too! Made a batch myself this past weekend:
The Winter Citrus Quinoa Salad is super yummy! I made up a batch that lasted most of the week, it’s great to have something delicious and healthy to pull out of the fridge:
Had the Teriyaki Chicken Stir-Fry with Quinoa for lunch after the shoot, love stir-frys, and this one was as yummy as everything else from the shoot:
Looking forward to the February shoot…which will warm those cold winter days! Keep an eye out for photos and links to the recipes next month!
