I had no idea quinoa was such a great food. It’s a grain, full of protein, vitamins and minerals essential for our bodies. It’s also tasty and easy to prepare. It’s versatile according to the variety of recipes I’ve found online. Tonight I made quinoa, just plain with nothing but water and salt. It really has flavor all alone but when I added the stewed tomatoes from the country ribs I braised in tomatoes, the flavor was kicked up a notch. My oldest son devoured the stuff!
I am ready to try making more recipes with quinoa and using it in place of the more processed wheat pastas I am used to making and serving. I have a class coming up in October for gluten/dairy free cooking and I will be making quinoa so folks can get a chance to try this fabulous little grain. It comes in several varieties but I bought the plain one from my local health food store’s bulk item section. I did notice it also came in a red variety and instant in a box but why buy instant? Isn’t 20 minutes short enough?
I’m getting a new camera in the next two weeks so I’ll be back in full swing as far as blogging with pictures goes. I have been so frustrated without a camera to take pictures of the various foods I’ve been trying out the last few months. I’ve done rather well with avoiding trigger foods but I sometimes get lax and have something I shouldn’t and then I suffer from that bad choice. But I am learning!
I am including my rib recipe since it was so delicious.
Braised Country Ribs
2-3 pounds boneless or bone-in country ribs
1 large can (28 oz) can of whole, peeled plum tomatoes
2 Tbsp fresh basil, chopped
1 Tbsp fresh oregano, chopped
2 cloves garlic, chopped
salt and pepper
Heat oil in a frying pan over med-high heat.Carefully add a few ribs to the pan and brown them on all sides. Don’t over-crowd the pan that way each gets browned properly. Drain on paper-towel lined plate. Using 2 knives, cut up or hand-crush the tomatoes. Add the ribs to a large baking dish or dutch oven. Sprinkle herbs, garlic, salt and pepper over the top. Add tomatoes making sure you spread the bigger chunks around. Add 1/2 cup or more of water. Cover tightly with foil or lid and put into a warm oven for 3 hours. I had mine set on 250 degrees for the first 2 hours then bumped it up to 275 for the last hour. The meat was falling off the bones and super tender.
I served the ribs with the quinoa and fresh, steamed green beans.