Here's what we had for dinner

I am posting food again because it was requested by a few individuals.  This is soaked and cooked quinoa topped with stir fried veggies and a bit of beef.  It was delicious but not everyone loved it so there was enough for both lunch and dinner. 

For those who do not love what is cooked, I only request they take two bites.  That was suggested by my pediatrician and we have seen gradual success in pickiness decline.

Back to the meal.  This started with a few beef bones - these are local, grass fed, organic from an excellent supplier,  Garry Kuneman at Natural Local Foods Express.  I buy most of my meat there and highly recommend it.  

Here are the beef bones. After searing them, I placed them in a crock pot with an onion, some garlic, peppercorns, baby leaf and covered it all with filtered water.  After 12 hours on low the meat was falling off the bone and I was left with several cups of rich broth.

I strained the broth, reserved the beef (even knocked out the bone marrow because it is good for you) then let it cool overnight in the fridge so the fat could be easily skimmed.

Just like the millet and most grains, quinoa (which technically is a seed) should be soaked overnight.  The reason for this is to help break down the phytic acid which can block the absorption of vital nutrients.  I read about this in Nourishing Traditions but also just found this report.  So if replicating this recipe go ahead and rinse 2 cups (or half if it is only for a few people) of quinoa then soak covered overnight in filtered water with a splash of buttermilk, whey or lemon juice.

The rest of the cooking was done just before dinner.  Here I am in action chopping piles of veggies:

First start cooking the quinoa the same way I cooked the millet, sauteing in garlic and onions and adding broth.  For two cups quinoa use 4 cups broth.  Bring to a boil and simmer uncovered stirring as needed.  

For the stir fry, again start with chopped onion and minced garlic - I like garlic so most likely used at least 5.  If I'm pressed for time I'll use my garlic press but I like the flavor better minced (probably because the garlic press is more like a juicer).  Toss this around in a hot wok with a bit of oil (I use olive or grape seed) but when if it starts to stick add a few spoonfuls of broth.  

For variety I like to add leeks and green onions - go ahead and toss them in.  Now a bit of fresh ginger, don't over do it because it can be strong - mince it, don't juice it.  Toss it all together and when the yummy smell starts to fill your kitchen add diced carrots and zucchini.  At this point you may want to spoon a bit more broth to help the carrots cook faster (they should be very small and uniformly chopped).  

When the carrots begin to soften toss in some chopped mushrooms then finely chopped collards, kale or spinach.  As they start to wilt add in the reserved minced beef (and marrow) from the broth bones, sprinkle with a little  sea salt or Braggs and top onto the finished quinoa.

Here it is again steaming off the plate.  You may even see Peter in the far background with forehead to fist in dread, so if you're not interested no hard feelings.  But this is definitely my kind of food - it is what I crave and if we didn't have a sesame allergy would have toasted some for the top.  

In the end Peter did eat it, but not until he sprinkled it with a little dried kelp.  I don't think it tasted good that way but happy he ate his share.