Cook Quinoa (Keen-Wa)

I've been eating quinoa since a friend introduced it to me during a post-holiday cleanse in 2006. Though it's easy to cook, it took a few recipe trials to learn the best way to serve this hearty core food. It looks like a grain, but Quinoa is a seed loaded with protein, fiber, and iron. It's a complete protein, which means it contains all eight essential amino acids. With no fat, sodium, or cholesterol, this super food should have a special place in your pantry. Here are basic cooking instructions; see recipes for meal ideas.

Ingredients:

3 C organic quinoa, rinsed and drained
6 C organic, low-sodium chicken broth
Salt

Directions:

Combine quinoa and broth in a large stock pot and cover with lid. Turn burner on high and bring to a boil. Once the broth boils reduce heat to a simmer; cook until all liquid is absorbed, 15 to 20 minutes. Season with salt.

Boil Eggs

Eggs are my go-to power food. They serve as the basis for a number of protein-rich meals and make a quick, healthy snack. So here's how to boil eggs. It may seem obvious, but I boiled many eggs before perfecting my ideal soft-hard boiled egg. They can be eaten whole with a little salt and pepper, chopped and tossed with a salad, or transformed into a simple egg salad (see recipes).

Ingredients:

6 large organic eggs
Large pot of cold water

Directions:

Place eggs in large pot and fill with cold water, making sure there is at least 1" of water covering the top of the eggs. Cover with a lid.

Turn the burner on high and bring to a boil. As soon as the water begins to boil, turn off the burner. Allow the eggs to sit in the hot water for 7 or 8 minutes.

Remove the eggs and place on a paper-lined plate to dry and cool. Once cool, gently crack on a hard surface and roll back and forth to help release the shell for an easier peel.