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.: 7.24.2009 

Zabet's Cheap Eats Tip

But first, a confession: I tend to cook very late at night. Like, 11pm, long after we've eaten dinner. This is because I have never run on a normal schedule, and at 10pm I wake up, bright eyed and bushy tailed and looking for something to do. For an hour I talk myself out of cooking, because it's a big project and I need to go to bed at least by midnight if I am going to get to work no more than an hour late the next day. (I have, thankfully, a fairly flexible workplace that doesn't mind me coming in at 9am because I pretty much work through lunch and am nearly always available to stay a little later.) So, the Kind of a Jerk turkey below? Cooked on Wednesday night, eaten Thursday night. And not with rice, as I was supposing we would, but with quinoa.

Which just so happens to bring me to my tip! Rice is a great way to stretch a meal, though it can be nutritionally dubious. Long grain rices are better than short grain when it comes not spiking your blood sugar as much, and of course brown is better than white. Quinoa, however, blows rice out of the water nutritionally and is a much better choice. It is a little more expensive than rice, but not too bad when buying in bulk. It's also available in VERY expensive, tiny chi-chi boxes labeled "gourmet," which are best ignored. Since we had quinoa in our pantry, I don't have an exact price on hand to give you, but I will check the next time I buy some at Good Foods. As for its nutritional value, check out the links below:

Nutritional Data for cooked long-grain white rice

Nutritional Data for cooked long-grain brown rice

Nutritional Data for cooked quinoa

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