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Nothing says healthy good eating like a bowl full of Quinoa (pronounced KEEN-wah).  It is a perfect food.  The Mother Grain.  A sacred Incan crop.  And absolutely delicious.

With the highest protein of any grain, all 8 amino acids, Vitamins A and E, calcium, fiber and more…  it is a complete protein and a versatile ingredient to substitute for most rice, pasta and even ground meat-based sides and entrees.

And best of all, you can buy it in bulk for about $2 – 3 a pound.  Given that a cup of this gorgeous stuff will get you pretty far, that's a phenomenal deal for a tasty grain with just the right amount of bite to it.

Here's a great recipe I made the other night, after suffering from severe Freebird's Burrito Bowl cravings.  Eet smakelijk! :

happykatie's Scrumptious Burrito Quinoa Bowl

–>  1st prep the quinoa
1 Cup quinoa (rinsed a few times to get rid of that bitter coating)
2 Cups of veggie or mushroom broth

Place the quinoa and the broth in a pot – your quinoa will double in size as it cooks, so judge your pot size accordingly.  Cover and bring to a boil and immediately bring back down to a simmer.  Simmer, covered, for about 20 minutes.  I like to stir occasionally and season to taste with garlic salt, dried basil, poultry seasoning, whatever…

–> 2nd prep your veggie mixture
Half a large white/yellow onion, cut intro thin strips
3 cloves of garlic, minced
1 red/green bell pepper, cut into thin strips
1/2 carton of your favorite mushroom blend, sliced
2 small zuchinni, diced
1/2 Cup veggie broth or juice from can of tomatoes
(optional) 1 – 1 1/2 Cups of chopped seitan

Saute your onion, garlic and bell pepper in oil (try coconut or substitute water instead), stirring regularly and adding broth as needed for moisture, for 8-10 minutes.  Toss in your mushrooms, zuchinni, seitan and any other veggies you love until the onions and peppers are nice and soft – everything else should be nicely browned and flavorful.  Season to taste as needed, with whatever you've got that makes you smile.

–> 3rd prep your bean mixture
1 can of black beans, drained
1 cup of frozen corn
1 can of Mexican flavored diced tomatoes
1 small jalapeno, leave some seeds for heat and dice

Simmer all of your bean mixture ingredients in a covered pot on Medium for 10 – 15 minutes.  Make sure you give plenty of time to meld those flavors together and get everything all one temperature.  Season generously, be creative.

–> Put it all together
Layer your quinoa, veggie saute and bean mixture in a bowl.  The more the better, seriously.  Garnish with freshly cut tomatoes, fresh cilantro, a bit of chopped raw onion, avocado, garlic and jalapeno, a dollop of Tofutti sour cream, your spiciest and tastiest salsa and finally a sprinkle of shredded rice cheese (I prefer the mozzarella flavoring on most anything).  A little dried cilantro, basil, dash of red chili powder and garlic salt never hurt either.

Drench your creation in a Tablespoon or two of a nice fresh lime – that's the kicker.  Enjoy your bowl of deliciousness with a cold beer or a nice sipping glass of Patron.  Voila – no waiting in line at Freebirds and no shelling out $9 for a less tasty and less healthy version of one of the greatest foods ever.

Photo thanks to Flickr user FranUlloa