This Gingered-Peach Quinoa is a recipe which never disappoints me. Not only is it nourishing, but filling as well. Since peaches are only available during the summer months, I make sure I treat myself to this wonderful meal at least two times per month. I'm not sure if I mentioned this in previous blog posts, but I've discovered a sensitivity to grains (rice, oats, wheat, etc.). Although I instinctively knew grains was problematic for me, I simply could not resist food which contained grains, especially breads Have you ever visited a restaurant and the server brings a basket of warm, soft-on-the-inside, crusty-on-the-outside, butter-ready bread? Hard to resist, right? But I've since learned my craving for bread was a sign of nutrient deficiency within my own body. I'm not suggesting that everyone who craves bread is experiencing a deficiency, but for me, it was a craving which led to me eating more bread and ultimately more simple carbs. I decided to eat foods which would nourish my body and satisfy me at the same time, and that's what this dish does for me. Some may ask, "isn't quinoa a grain?" Well, not really. Not a true cereal grain, quinoa is one of the six pseudo grains that are not part of the Poaceae cereal family. Though botanically distinct, pseudocereals are generally treated as cereal grains because they are so similar nutritionally and are used culinarily like other cereal grains. I only consume quinoa 1-2 times per week, as it can become slightly aggravating to my gut if I overindulge.
So, without further delay, here's my recipe for this breakfast, lunch, dinner, anytime treat.
Be sure to come back and review this recipe.
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.