Quinoa with Carrots, Celery and Broccoli

By: Esther Vasa

Quinoa pronounced "keen-wah" is an ancient grain like seed that is rich in protein. It also is good in fiber, copper, manganese, magnesium and has essential lignans. It has a nutty taste and adding nutmeg will make it even nuttier. It has the potential to help lower cholesterol, maintain good cardiovascular health, good choice of grain for people with diabetes and for those of us with MS and helps control migraines. There are many ways you could serve quinoa; here we will see one way.

Quinoa - 1 cup
Unsalted Vegetable Broth/Stock - 1 cup (preferably homemade)
Water - 1 cup
Diced Carrots - 1 cup
Diced Celery - 1 cup
Diced Broccoli - 1 cup
Nutmeg - a couple pinches
Diced fresh parsley - 1 tbsp
Juice of 1/2 lemon
Himalayan Salt to taste

Rinse quinoa thoroughly at least three times and drain water each time using a fine mesh strainer. Bring the quinoa to a boil in the water and broth/stock mixture. Then bring down the heat and allow the quinoa to cook well (anywhere from 15-20 minutes). Just before removing quinoa add the veggies, salt and nutmeg; toss well. Close the lid and allow the veggies to cook for a couple minutes. Switch off the heat, mix the lemon juice, garnish with parsley, mix well and let the quinoa cool down a bit before serving.

Serves: 4-5