Back again with another super easy recipe!
Now I must be honest, though I’ve heard of quinoa (pronounced keen-waa) for years now, and generally add it to my client’s meal plans, I’ve never actually tried it LOL. Tragic!
Quinoa is an edible seed that may be used as a gluten-free alternative to everyday grains like rice and oats. It is high in fiber and protein with all the essential amino acids and has numerous vitamins and minerals like:
- Iron
- Magnesium
- Folate (Vitamin B9)
- Zinc
- Manganese (improves bone density & reduces inflammation)
I bought a pack at the supermarket a few months ago (it’s a little pricey when compared to rice) and randomly decided to cook it when I didn’t feel for rice. It’s super simple to prepare; just wash the quinoa then add 1 part quinoa to 2 parts water in a pot, add a pinch of salt and butter to the pot and boil for 15 – 20 minutes. That’s it! (I’d suggest stirring at least once during boiling time)
The consistency should be light and fluffy when it ready. I was surprised at how much lighter it is when compared to rice, but it kept me full for hours. Here’s a recipe of how I incorporated it with some veggies.
INGREDIENTS
- 1 cup of cooked quinoa
- 1 medium cucumber (chopped)
- 2 small (plummy) tomatoes (chopped)
- 1/2 medium carrot (shredded)
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil/coconut oil
- 1/2 tsp ground turmeric
- 1/2 tsp grated ginger
- 1/2 tsp black pepper/cayenne/scotch bonnet sauce
- pinch of salt
- 1 tbsp flax seeds/chia seeds (optional)
Add all those to a bowl and mix. I had this for lunch and it was super filling, but this can be had any time of the day.
Let me know if you try it!
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Dr Kimberley Sommerville 