Hello Monday. We meet again. Just like clockwork. 
I find that if there is any day I need a little extra boost, it’s Monday. So here are my favorite recent pins from Pinterest.com that relate to healthy living motivation.
Because if a good quote doesn’t kick me into gear, nothing will!
Happy Monday!
(Source)
(Source)
(Source)
(Source)
(Source)
(Source)
(Source)
(Source)
(Source)
(Source)
You may have noticed that dish I made the other day:
…thought that orange blob looked like mush?…or for those of you that hate squash…didn’t look very appetizing, did it?
Well, you couldn’t be further from the truth. Let’s take a closer look at:
Quinoa.
say wah? yup. not “ka-know-ah” not ”qween-nah“.
The correct pronunciation is actually: KEEN-WAH.
When I first started out reading other healthy living blogs, I noticed this food that kept coming up a lot. Being that I was reading and not talking, I didn’t know how to pronounce the word-let alone I didn’t know what it was.
Therefore, I couldn’t just go to the grocery store and ask for it, since I didn’t even know how to pronounce the thing. So I researched it a little more.
Quinoa is usually considered to be a whole grain, it is actually a seed, but can be prepared like whole grains such as rice or barley. It is known for it’s very high protein content.
What I like most about quinoa is that it is very versatile in cooking and preparing dishes. There are loads and loads of different recipes using quinoa out there.
Quinoa grains are small and have a nut-like flavor. As a side dish, quinoa is delicious on its own or mixed with other vegetables. It can be used in any dish that calls for rice, such as soups and casseroles, or as an ingredient in veggie burgers. You can buy several types of quinoa pasta, as well. Cold cooked quinoa can be sprinkled on tossed salads or used with cold beans and other vegetables in bean salads. Essentially, the only limit to uses of quinoa for main and side dishes is your imagination and taste preferences.
People with celiac disease may wish to combine quinoa with other gluten-free flours, such as rice or tapioca flour, as a replacement for wheat flour. For best results, use 5 to 10 percent quinoa flour in the blend. Experiment, starting with small amounts of quinoa flour, to find the amount that works best for you.
If you’re fortunate enough to live in an area where quinoa is grown, the leaves of the quinoa plant can be eaten as a cooked green vegetable. The leaves and stalks can also be used as feed for grazing animals, such as cattle and sheep. Quinoa can even be fermented to make an alcoholic drink, which is called chicha in South America.
Other fun facts about quinoa: it’s rich in amino acids, it’s a relative of spinach and Swiss chard, and 1/4 cup of uncooked quinoa contains loads of manganese, magnesium, and iron.
Quinoa is awesome because tastes delicious AND cooks in seven minutes. Yes – SEVEN MINUTES. Take that, brown rice!
How To Prep Quinoa
Note: Some quinoa has not been pre-rinsed; you might rinse it to remove a bitter coating that naturally occurs on the seed. If necessary, pre-rinse your quinoa by filling a bowl with water and draining the quinoa several times.
Step 1: Bring a pot of water to boil. It doesn’t matter how much water you use, as long as it covers all the quinoa. Halfway full in a small pot is fine!
Step 2: Pour in the quinoa. I usually eat 0.5 a cup (measured dry) when I eat it as part of an entrée.
Step 3: Cook for seven minutes. You’ll know it’s ready when the little tails come spiraling out!
Step 4: Use a pot top or a spatula to drain off the water. Place the pot back on the stove top and turn off the heat. Give the quinoa a toss and let the remaining heat cook off the remaining liquid.
