Not the most appetizing photograph, I know. But, I try — with my wee little toddler-smudged digital…. This dish was, totally, much better than it looks in the photo. And, hey? Vegans out there? Or, ye peeps who want to eat vegan meals or healthier whole-food meals that will nourish not just your body but your SOUL, more often? Check it.

I would say that the wheatberry is my favourite grain. It’s a “meaty” grain with lots of chew and lots of crunch. And, it’s got a rich and nutty flavour. It’s perfect mixed with a lemon, olive oil, and dill dressing, as in the following recipe. CHECK IT!

WHEATBERRIES WITH LEMON-DILL DRESSING

Ingredients
(Serves 1-2)

1/2 cup wheatberries
1 1/2 cup water
1 garlic clove (minced)
1/4 onion (chopped)
2 tsp olive oil (add 1 tsp flax oil for omega 3s)
Lemon juice (to taste)
Dried dill (to taste)
Handful pine nuts
1/2 cup cooked/canned chick peas (for protein) (optional)
Any combo of veggies (I recommend portobello mushrooms and spinach because they’re great for vegans and because they taste great with pine nuts; I used broccoli because I had some leftover steamed broccoli in the fridge.)

Instructions

1. Cook wheatberries: Place wheatberries and water in a pot. Bring to a boil and let sit, at low heat, for an hour or so (until they look puffed up — maybe taste one just to be sure). Once ready, gently pour out the excess water.

2. Meanwhile, spray a pan with light (organic, if possible) cooking spray. Stir fry the garlic and onions until onions are soft. Then add mushrooms, spinach, etc..

3. When the wheatberries and veggies are done, mix them together.

4. Mix in the chickpeas.

5. Drizzle with the olive oil and lemon juice.

6. Divide into bowls. Sprinkle with dill and pine nuts. Enjoy!

If this really doesn’t float your boat, just add 1/2 cup of your favourite tomato sauce. You’ll LOVE it!

I got an email the other day from the LOVELY and FABULOUSLY PREGGERS Multi-Tasking Mommy! She wanted to know how on EARTH one makes a good batch of Quinoa.

WELL, I can TELL YOU. Because I make the BEST QUINOA. And, it’s SO easy. It’s as easy as couscous and BETTER FOR YOU. I make it all the time. It’s SO good for you — one of the HEALTHIEST “grains” (apparently, it’s not even a grain) you can eat because it’s packed with PROTEIN and loads of nutrients. So, check it, Gorgeouses….

HOW TO COOK THE PERFECT QUINOA

1. Place 250 mL (1 cup) of quinoa and 500 mL (2 cups) of water in a pot (I use Corningware).

2. Bring to a boil.

3. Reduce heat to simmer (low).

4. Cover, and cook until all the water is absorbed (10-15 mins).

5. When it’s done, you’ll be able to see the germ ring, and the grain part in the centre will be translucent. You’ll know!

CHEATY’S QUINOA RECIPE

This really is the easiest recipe. And, it’s delicious. Even Josh-O loved it — to both our surprise — when I served it the other night with a garden salad.

Ingredients:

1 cup Quinoa
1/2 cup Chopped Hazelnuts (or pine nuts, or slivered almonds)
1/2 cup Raisins
1/4-1/2 cup Feta or Goat cheese (crumbled)
Pinch Turmeric (only because it’s SUPER healthy for you)
Pepper, to taste
Black Beans (optional)

Serves 5.

I don’t know why I indicated amounts for the ingredients because this dish really is anything goes. You could use more or less of ANY of these ingredients, depending on how you like it.

I suggested black beans as an option for those of us who want more protein and fibre in the meal. It’s not necessary, though, because quinoa has plenty of that, and the cheese adds good protein.

All you do is cook the quinoa (as above), then add in all the ingredients, mix it up, ET VOILA!

So easy!

ENJOY!

Thank you for the great question, Multi-Tasking Mommy!