Quinoa Bowl (for Parrots)
Rachel Forrest is co-author of Maine Classics: 150 Delicious Recipes from Downeast with James Beard Award winning chefs Mark Gaier and Clark Frasier. She is a food and drink writer, restaurant critic, freelance and Gannett writer and Contributing Editor at Eat Drink Lucky.
This recipe is featured in We’ll Always Have Parrots...
Quinoa is great for parrots because it’s high in calcium, protein and phosphorous. They can eat it raw, sprouted and cooked. We use corn and carrots but you can really use whatever veggies your parrot loves.
Ingredients
- 237 ml (1 cup) quinoa
- Corn kernels
- Chopped carrots
- Raisins and/or dried apples (unsulphured, found in health food stores)
- Cinnamon stick
Preparation
1. Boil 473 ml (2 cups) of water and add quinoa. Cook for 10 minutes, then add vegetables, dried fruit and cinnamon stick.
2. Cook another 5 minutes or until the quinoa is clearish and has a tiny tail sprouting from it. You may have to add a little more water if it gets too dry too quickly. Remove cinnamon stick, let cool and serve.
Rachel Forrest
Rachel Forrest is a food and drink writer and cookbook author living in San Ignacio, Belize with her husband, Jim, three dogs, a cat and a parrot. She is the co-author of Maine Classics: 150 Delicious Recipes from Downeast and is a Content Strategist for Gannett. Find out more at www.rachel-forrest.com.
Photo credit: David J. Murray
Read more from Rachel Forrest
){kind=link}