|Wild-caught Canadian flounder fillet from Costco Wholesale takes only 5 minutes to cook in bottled Mexican green salsa with organic diced tomatoes once the sauce is bubbling. Here it is served over organic quinoa made in an electric cooker.|
|Two organic eggs with shredded cheese and Aleppo pepper over quinoa. The yolks taste great when you break them and eat them with the whole grain from Bolivia.|
|I made the quinoa with a can of diced organic tomatoes to add moisture, but I often drizzle extra-virgin olive oil on the side dish and whatever I'm eating with it, such as this frittata with pesto, tomato slices and sun-dried tomatoes.|
|I made another pesto-tomato frittata this morning and ate it with the last of the quinoa, which I prepared on Feb. 26. I reheat the quinoa in a microwave for about 2 minutes.|
|I start the frittata on the stove and finish it under the broiler on a low setting to brown the top and avoid burning the sun-dried tomatoes. I used 2 organic eggs, liquid egg whites, shredded cheese and low-fat milk, a total of about 2 cups.|
|Breakfast sides included tomato wedges with za'atar thyme mixture and kimchi.|
The quinoa I bought from Costco Wholesale in Hackensack has a long name, but couldn't be simpler to prepare.
A serving of Organic Nature's Earthly Choice Premium 100% Whole Grain Quinoa has fewer carbohydrates than white or brown rice or whole-wheat pasta.
Quinoa, a good source of protein, is gluten- and wheat-free.
Especially at breakfast, the quinoa is a great substitute for the bread I no longer eat.
In an electric rice cooker, I combined 2 cups of quinoa, 4 cups of chicken broth or water, one can of organic diced tomatoes and extra-virgin olive oil, and plugged it in.
That lasted me about four days.
The package has two recipes: Mediterranean Quinoa Pilaf and Quinoa Summer Salad, but I haven't tried them.
Qunioa is pronounced KEEN-wah.