MITCH’S RECIPE: Quinoa with Moringa and Mushroom
I love to mix chopped veggies with grains like brown and red rice because it makes my meal more colorful, healthier and super satisfying. However, my food intake now is mostly plant-based (started almost 5 months ago), so this year, I will incorporate more quinoa in my eating plan since it contains a high amount of protein (actually considered as a seed) than rice (1 cup rice= 5 grams protein, 1 cup quinoa = 8 grams protein).
This week, I am sharing with you a simple recipe on how to combine this quinoa with vegetables like Moringa, which is considered to be an excellent source of protein, vitamins and minerals and can always be combined with soup, viands and grains.
- 1.5- 2 cups cooked quinoa
- 1 cup moringa (malunggay leaves)
- 1 cup shitake mushrooms, sliced
- 1 small carrot, chopped
- 1/2 cup green beans, chopped
- 1 TBSP olive oil
- 4 garlic cloves, minced
- 1 small onion, chopped
- salt and pepper to taste
- Cook the quinoa according to package instructions (1/2 cup uncooked quinoa = 1 cup water).
- Heat olive oil in a non-stick pan over medium heat.
- Saute garlic and onion for 3-5 minutes.
- Add the chopped carrots, green beans and mushrooms, cook for another 8-10 minutes. (You can cook the mushrooms or separately as shown in the photo).
- Add salt and pepper to taste.
- Stir in cooked quinoa and malunggay leaves while cooking at low heat for another 3 minutes.
Depending on your available ingredients, food preference and current diet, feel free incorporate other ingredients with this recipe. You can use brown or red rice instead of quinoa, seafood or meat instead of mushrooms, and use spinach or kangkong instead of Moringa.
This recipe serves two. Enjoy!
* Thanks to Myla Mendez, who gave me big bag of Quinoa as Christmas gift!