Quinoa is a great grain. Well, technically, it’s a vegetable seed, related to rhubarb, swiss chard and spinach! But it is a complex carbohydrate with a low glycemic index, lots of protein, gluten free, and a great source of nutrients, like magnesium — which you will recall from my guest post at Bipolar and Nerdy is an important nutrient for those of us struggling with bipolar disorder. This is the final recipe in my trio of bipolar-oriented dishes, and a great accompaniment for yesterday’s blackberry ginger-glazed salmon.
Spicy Nutty Quinoa Pilaf
- 1 c quinoa
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- 1 small onion, chopped
- 2 c chicken broth
- 2 tbsp spicy natural peanut butter (I used Peanut Butter & Co.’s “The Heat Is On”)
Soften onion in olive oil in a medium saucepan; when it become translucent, add minced garlic. When the garlic becomes fragrant, add your quinoa. Toast until the quinoa starts to smell a little nutty, or you get nervous about burning it, and add your broth. Cook until the liquid has evaporated and the quinoa is tender. Stir in the peanut butter and serve. If you don’t have spicy natural peanut butter on hand, you can use your favorite nut butter and a little bit of sriracha to taste.