A family that BFFS together, stays together! Way to go Poon family!
ladies, are you getting enough protein? Thanks to Ms. Jurewicz for sending me this great article from women’s health magazine.
Speaking of protein… I know a lot of you have added Quinoa into your diet since BFF started. Mr. Gayler sent me these fantastic recipes today all using Quinoa. If anyone wants to bring in some Quinoa vanilla pudding, I’d be happy to taste test it for you.
Quinoa’s texture has a little “pop” to it that makes it a popular stand-in for caviar; although, of course, it’s really nothing like caviar, it’s still a fun way to use it.
1 onion, minced
1 tablespoon olive oil
1 cup quinoa
2 cups water
Pinch of salt
1/2 cup minced fresh herbs (mint, cilantro, or whatever you have on hand)
1 tablespoon miso paste (or 2 tablespoons soy sauce)
2 tablespoons lemon juice
Dash hot sauce
Roast the eggplant: Cut in half, drizzle with olive oil, and bake at 425F until white flesh is lightly browned and tender, about 30 minutes.
Saute onions in olive oil until soft. Stir in the quinoa and cook, stirring, for 1 minute. Add water and salt, then bring to a boil. Cover the pan, reduce heat and simmer for 15 minutes. Remove pot from heat and let stand for 10 minutes; remove lid, let cool, and fluff with fork.
Puree the eggplant with herbs, miso, and lemon and add to quinoa. Add hot sauce and just seasoning. Garnish with remaining herbs.
Quinoa in this application results in a cross between rice pudding and tapioca, with more protein than either.
3 cups whole milk (works well with soy or nut milk for a vegan version)
1 vanilla bean (split, or 1 tablespoon of vanilla extract)
1/4 cup maple syrup
pinch of salt
1 cup quinoa
Rinse quinoa. Mix milk, vanilla, maple syrup and salt in a saucepan and set on simmer. Add quinoa and cook for 30 minutes, stirring frequently (but not constantly).Once thickened, remove from heat and allow to cool. Serve warm, or refrigerate. Top with all kinds of delicious tidbits; berries, dried fruit, nuts, nutmeg, brown sugar, etc.