Quinoa with Carmelized Crimini mushrooms - Asian Style

Quinoa: Pronounced Keen-wah
Very Healthy Ancient Grain that originated in South America.
If you are attempting to increase your fiber and low-fat protein intake by consuming more whole-grain foods, quinoa is your ticket to success. One cup of cooked quinoa contains 5.2 grams and 8.1 grams of dietary fiber and protein, respectively. In addition, it contains high levels of folate. As much as I enjoy brown rice dishes, I don't always have time to wait 45 minutes while the brown rice cooks. Quinoa, on the other hand, takes a mere 20 minutes to reach a stage where the tender, nutty grain is ready to serve.

Ingredients:
•2 tsp olive oil, divided
•1 tbsp minced fresh ginger
•2 garlic cloves, minced
•1 cup quinoa
•2 cups low-sodium vegetable or chicken broth
•1 tsp sesame oil
•8 oz. crimini mushrooms, sliced
•1 tbsp soy sauce
•1/4 cup diced red bell pepper
Method:


In a medium saucepan, heat 1 teaspoon canola oil over medium heat. Add ginger and garlic. Sauté, stirring constantly, for about 1 minute. Add quinoa and stir to combine with the ginger and garlic. Add vegetable or chicken broth and bring to a boil. Cover, reduce heat to low, and cook all of the liquid is absorbed, about 20 minutes.

While the quinoa is cooking, heat 1 teaspoon canola oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are soft and brown in spots, stirring occasionally. The trick with mushrooms is to cook them in a skillet that is big enough to give the mushrooms to room. If they are too crowded, the mushrooms will begin to release all of their liquid and steam, rather than brown. To optimize the caramelization, do not stir too often.

Stir the mushrooms into the cooked quinoa, along with 1 tablespoon soy sauce. Garnish with diced red bell pepper and serve.

Serves 4.

Healthy Mashed Sweet Potatoes & Coconut Milk

Sweet potatoes are not related to regular potatoes. They are a completely different vegetable. They are more nutrient dense than regular potatoes, and great source of antioxidants, essential for protecting cells from damage.


1 ½ lbs sweet potatoes (about 3 medium)
¾ c. coconut milk
1 Tablespoon minced fresh ginger
½ teaspoon salt

Directions
1. Prick sweet potatoes with a fork in several places. Place in baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.
2. When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1-2 minutes or in the oven for 8-10 minutes. Serve warm.