Rotating Recipe: QUNIOA ZUCCHINI CAKES

Here is another great recipe that will help you rotate your food storage

The golden rule in food storage is store what you eat and eat what you store.

These “Rotating Recipes” will help you eat what you store.

ROTATING RECIPE:

QUINOA ZUCCHINI CAKES

 Another favorite recipe that use Quinoa

Mexican Quinoa

QUINOA: Fried Rice Style Quinoa

FEATURED ITEM:

QUINOA

WHY STORE THIS ITEM: 

• Quinoa can contain up to 20% protein
•  Quinoa has a texture similar to rice, so use it in place of rice in your favorite recipe.
• It’s mild flavor makes it very versatile

Homemade Item: QUINOA

I’ve been trying to eat more whole grains lately and a friend recommended Quinoa. It’s pronounced "keen-wah", don’t worry I totally botched it when I first said it.

Quinoa is supper easy to cook. All you need is a rice cooker.

Measure out 1 cup

Rinse the quinoa in a fine mesh strainer; this will help if the quinoa is a little bitter

Now dump the clean quinoa into your rice cooker

Measure out 2 ½ cups water and add it to the rice cooker

Give everything a swirl and then get the rice cooker started

The quinoa gets all bubbly while it’s cooking, but don’t be scared, it will all turn out ok

Now it’s all done

I’ve really enjoyed experimenting with Quinoa. Because it has a mild flavor you can add almost anything to it!

Here is a great recipe that uses Quinoa as a base, it is delicious: Mexican Quinoa

QUINOA: Mexican Quinoa

FEATURED ITEM:

QUINOA

WHY STORE THIS ITEM:

• According to Stilltasty.com, it is good for one year in a cool, dry place.
• Quinoa is unusually nutrient dense, a good source of fiber and provides a good source of complete protein. 
• It is easy to cook and can easily be substituted for rice in most recipes. 

DINNER RECIPE:

Mexican Quinoa

In order for me to be excited about and love a meal, it needs the following characteristics: colorful, tasty, and easy. It doesn't have to be healthy, although this meal has that going for it too. This entire meal literally takes less than 30 minutes. This recipe is adapted from one I found on Annie's Eats. 

Yield: 4-6 servings

Ingredients:

1 tbsp olive oil

2 cloves minced garlic

3-4 jalapenos, seeded depending on your love of heat, and diced

1 cup quinoa, well rinsed

1 1/4 cups vegetable broth (chicken broth works well too)

1 can black beans, drained and rinsed

1 can diced tomatoes

2 cups corn

1/2 tsp salt

1/3 cup fresh cilantro, chopped

Juice of one lime

Cheese and sour cream for topping (optional)

Directions:

Heat the olive oil in a medium saucepan. Add the garlic and jalapenos and saute until fragrant and jalapenos are beginning to soften. Add quinoa, broth, black beans, diced tomatoes (including their juices), corn, and salt. Bring to a boil. Reduce heat and simmer for 25 minutes, or until all the liquid is absorbed. Stir in the cilantro and lime juice and enjoy! Top with cheese and sour cream if desired. 

Tell us what you made!

Please leave a recipe of what you made with this week's featured item in the comments field or email it to us.