Level-seven-vegan

According to the ultimate vegan cookbook, Veganomicon, "cooking with quinoa at least once a week will elevate you to level seven vegan in no time" (whatever that means). No, but seriously I tried quinoa for the first time today. Quinoa (pronounced "keen-wah") is a grain used by the Incas for hundreds of years. It is high in protein, not that I am concerned with my protein intake, and tastes slightly nutty.

I just made a dish called Chickpea-Quinoa Pilaf, and it is rather delicious. Here is the recipe, and if you want more delicious, animal-product-free recipes, go out and buy Veganomicon.

2 Tablespoons olive oil
1 small yellow onion, chopped finely
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 Tablespoon coriander seeds, crushed
several pinches of freshly ground black pepper
1/2 teaspoon salt
1 Tablespoon tomato paste
1 cup quinoa
1 15-oz can chickpeas (garbanzo beans), drained and rinsed
2 cups vegetable broth

In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes. Add the tomato paste, coriander, cumin, black pepper, and salt. Saute for another minute. Add the quinoa and saute for 2 minutes. Add the chickpeas and broth, cover and bring to a boil. Once mixture is boiling, lower the heat to very low, cover, and cook for 18 minutes, or until the quinoa has absorbed all the water.

A word of warning: most grocery stores do not carry quinoa, so you may have to go to a special place to purchase it, like whole foods, or Lassen's if you are in Ventura, or Central Market in Houston. But if you buy it from bulk barrels it is not too costly. This dish is quite yummy, and even my omnivore husband said he enjoyed it. So, be bold. Try quinoa. You will not regret it.