The Quinoa Project

 

 

Is it a grain? Bird food? Or a delicious, most versatile and easy to prep legume?

If I try and stick to my promise with this blog and help all of you transition into this optimized diet,

Where 100% of the fuel you put into your body will energize you and enrich you, than one of the absolute top staples is quinoa.

In the quinoa project I will explore a variety of ways to approach this grain ingredient, share some of yours if you have it!

The population is divided between those who never heard about it, those who tried it but really didn’t like it and the last group, which I belong to who enjoys it in many different ways.

So, here it is once and for all, the proper way to cook it. If you have had a bad experience give this another shot.

Quinoa comes in many colors, white, red, black, orange, pink and purple. The different varieties have slightly different nutritional value, the darker shades have higher protein content.

Basic quinoa recipe?

So, no excuses anymore, if you have not tried it, please do. If you tried it and hated it, then try again, using my method. When you cook it, make more than you think you need, it keeps in the fridge for a whole week. Once cooked, it is easy to assemble into a meal.

1.      First and foremost-rinse, rinse, rinse. Best to let it sit in the water and drain, repeat three times

2.      The water should look clear, not cloudy when you are done washing

3.      Place in a pot of water using 1:1 ¼ quinoa to water ratio.

4.      Add salt or replace water with broth, I sometimes cheat and use a broth concentrate, the one that is clean without any additives

5.      Cover and boil. Reduce to simmer when you hear the steam trying to escape…

6.      Cook for 10-15 minutes until all the water evaporate.

7.      Let sit for at least 5 more minutes (don’t be tempted to open the lid)

Quinoa Pilaf

Finely chopped onions of any kind, shallots could work well.

Finely chopped mushrooms of choice

Chopped garlic

Olive oil

Sauté onions and garlics on medium heat, once the onions become translucent, add the garlic and the mushrooms sauté till the mushrooms soften up. When ready spoon some of the quinoa in and mix it up. Garnish with chopped parsley, chives or any other herb of choice.

Eat as a main or side dish.

1 tsp of honey

Cook togetehr until the quinoa dissolves and thickens the liquid, add cinnamon and honey or maple syrup

 

You can use either pre-cooked quinoa or a raw one.

1 cup cooked quinoa

1/2 almond milk or other liquid of choice, you can use hemp milk, coconut milk or dairy

Pinch of cinnamon

1 tsp of honey

Cook together until the quinoa dissolves and thickens the liquid, add cinnamon and honey or maple syrup

 

Quinoa porridge

 

You can use either pre-cooked quinoa or raw one.

1 cup cooked quinoa

1/2 almond milk or other liquid of choice, you can use hemp milk, coconut milk or dairy

Pinch of cinnamon

1 tsp of honey

Cook togetehr until the quinoa dissolves and thickens the liquid, add cinnamon and honey or maple syrup

 

 

 

 

Quinoa Tabouli with cranberries

 

Quinoa salmon patties

video

OFRI'S HOME COOKING.mov

Food Journeys

I would like to begin on a personal note – cooking is something which flows in my veins, and permeates into more aspects of my life than you can imagine. This is true for most people in my family, so I’m not surprised. Initially, I was like any other food fiend: food for pleasure, food for expression, food for meditation. Fresh vegetables, shiny fruits and juicy steaks all get my adrenalin going and my blood pumping. What can be more invigorating than waking up and starting the morning with commotion in the kitchen? It awakens the senses, letting the sensations flow, along with the sights, the smells and the sounds of food.

Then something happened which changed the whole ballgame. I was 29 and I was diagnosed with a chronic autoimmune disorder known as Systemic Lupus. When one is diagnosed with a chronic illness the advice keeps pouring in: eat gluten free, take bubble baths, relax, stay positive, no coffee, etc., etc. The turbulence of a new diagnosis becomes even more overwhelming when you try to take all this advice on, and implement it. How can one stay relaxed when you need to work or study, go to doctor’s appointments, exercise and eat healthy while having chronic pain and a variety of other issues?

I was soon going to find out that all this was true; nutritious food intake, as well as state of mind and anxiety levels can have a profound impact on my wellbeing. In fact, many of these symptoms I had been experiencing for years were heavily impacted by lifestyle and nutrition.

I was amazed to see the changes in my health and discover what a profound effect modifying my eating habits had on my well-being.  Friends who visited from time to time and ate my diet also noticed major changes in their own minor ailments.

At the time, I was just graduating from a Master’s Degree in Urban Design from Harvard University, and after 10 years of practicing design and architecture, my path was shifting. My personal quest became my passion and my work; food and nutrition is now my profession. I am dedicated to helping people adapt their lives and create more mindful eating practices.  I do this by giving talks and holding supermarket tours, meeting people one on one and cooking for my clients as a personal chef.

Like any change in life, modifying habits is a process which happens gradually.

So how does one continue to enjoy cooking and eating, whilst maintaining health and even improving it?

In the culinary world a division exists between the hedonistic quest for flavor and the ascetic quest for health. I believe they are not mutually exclusive! Thus, I aspire to connect them both, and I am here to share this knowledge with you, with the new objective being energy and vitality in life.

In today’s society it is easier, and sometimes cheaper, to eat out, grab something on the go, or prepare processed food at home. With limited time on our hands, this is often what we choose to do.
However, the toll on our bodies will manifest itself emerge at some point or another, either through weight gain, skin symptoms, digestive issues or a host of other conditions. Food is our fuel and health is wealth. Love your body and it will love you back!

Please join me on this exciting journey, no matter what your starting point is.

So, all aboard!