Italian Quinoa

Here's a recipe fit for those who fancy Italian cuisine; it contains several vegetables noted for their health benefits, of which some are listed below:

Kale: rich in vitamins A, C, K, calcium and antioxidants such as lutein, zeaxanthin
Carrots: abundant in beta-carotene
Mushrooms: rich in vitamins B & D, selenium, ergothioneine, copper, potassium, and beta-glucans
Garlic: high in vitamins B6 & C, acts as an anti-inflammatory, anti-cancer, and circulatory aid
Onion: contains vitamin C, flavonoids, anti-inflammatory, anti-cancer, and other beneficial compounds
Tomatoes: rich in vitamin C and lycopene, protective against certain types of cancer
Parsley: rich in volatile oils such as myristicin (associated with anti-cancer activity), flavonoids, vitamin C

Italian Quinoa
6-8 cloves fresh garlic, diced finely
1 large white/sweet onion, chopped
1 bunch kale (of your favorite variety), diced
1 lb carrots (use peeled, rinsed baby carrots if you like), chopped
6-10 large cremini mushrooms, cut into thin strips
1/8th large bunch parsley, diced finely
1 15 oz. can crushed tomatoes with basil
~12-15 oz. classic tomato pasta sauce
1 c uncooked white quinoa
salt & pepper
favorite spicy pepper (optional)

*We recommend use of organic ingredients where possible.

Prepare the quinoa separately from the vegetables.  (Unless the packaging on your quinoa states it's pre-washed/rinsed ensure you thoroughly rinse the quinoa 3 times prior to cooking so as to remove all its natural saponin molecules that give some folks indigestion.)

Start the veggies by heating up a large skillet with about 1/2" water over medium heat.  Add the garlic and onion and cover so as to retain the moisture in the pan.  Next add the carrots, kale, and mushrooms as you finish chopping each.  Let all veggies steam (with pan covered) until thoroughly softened (nearly done to your liking).  When the veggies are nearly finished add your crushed tomatoes, tomato sauce, and fresh parsley.  Then allow the contents of the pan return to a simmer & get heated through thoroughly.

After all your veggies and sauces are blended well and cooked to your liking turn off the heat and let the mixture sit for about 10 minutes.  Season with salt, pepper, and any hot pepper if you like (Hungarian paprika goes great with this dish).  Serve over a few freshly fluffed spoonfuls of quinoa.  Enjoy!