Alright, I promise, this is my last quinoa entry… of the week! 😉
Seriously, I know I’ve been cooking with quinoa a lot lately. Well, it’s not that I suddenly got totally addicted to the seed, it’s just that, when I made a batch last week in prevision for my beet salad and my quinoa cakes, I sort of forgot that I was only cooking for one, so I made WAYYYY too much. And, me being me and not wanting to waste food, well, I had to plan a lot of my meals around this little *mistake*.
Not that I mind, to be honest: I happen to really love that little seed.
One thing that bugs me about quinoa, though, is that I find it never quite fills me up! I mean, this salad right here calls for a whole cup of cooked quinoa, and when I was done eating, I still felt hungry! I don’t know why that is… one would think that after eating such a large quantity of a rather calorie dense “grain”, which also happens to be a good source of complete protein, they would be extremely full, but for me, that’s never been the case.
The cakes seemed to fill me up a lot more, but I figure that’s probably more due to the breadcrumbs that was in them. If you’ve ever made breadcrumbs at home, you know that you need quite a few slices of bread to make one cup of breadcrumbs, like 4-6 easy, depending on the kind of bread that you are using.
Anyone else finds that quinoa just never seems to fill them up?
Or is it just me?
- 1 cup cooked quinoa
- 100g mushrooms, sliced
- 200g asparagus, cut into 1″ pieces
- 2 green onions, sliced
- 25g sundried tomatoes, chopped
- 15g goat cheese, crumbled
- 1 tsp pumpkin seeds
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- Preheat a skillet coated with cooking spray over high heat. Cook your mushrooms until they are nice and golden on each side, about 2-3 minutes per side.
- Add asparagus, salt and pepper and continue cooking for a minute or two, then throw in green onions and sundried tomatoes. Give this another minute or two, depending on how tender you like your asparagus.
- Combine cooked quinoa and stir delicately until heated through.
- Transfer to serving plate and garnish with pumpkin seeds and goat cheese crumbles.