Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local food stores or costco throughout the year. A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.(The above snippet is taken from WHFoods)
The below recipe is so simple that you can keep on stove while getting ready for Office and pack it when you are ready to go.
1 cup quinoa
1/2 cup frozen peas
1/4 cup frozen corn
1/4 cup frozen vegetables
1 tbsp cumin seeds
1 tbsp oil
Heat Oil in a pan and add cumin seeds and let it splutter.
Add frozen peas and other frozen vegetables along with corn.
Saute it for 2-3 minutes
Then add quinoa and add 2 cup of water.
Add salt as per your taste and lower the flame to medium.
Cover the pan with a lid and let it cook for sometime.
Serve it hot once cooked