I remember the first time I heard about Quinoa, I definitely wasn’t pronouncing it the correct way. I was adamant I had it down to a ‘T’, until I finally accepted it was known as ‘Keen-Waa’.
Quinoa is known as the ‘Super-grain of the Future’, and aside from the multiple jokes that fly around about this particular grain, (my brother calls in rabbit food? Huh?) it actually has lots of health benefits.
Quinoa is packed FULL of protein, so for all those meat eaters that constantly question veggies; “Err, but how do you get your protein”, theres your answer! It is a complete protein containing all nine essential amino acids.
It has twice as much Fibre than most other grains. Fibre is most widely known to relieve constipation, so for all of those who can’t go, get some Keen-Waa down you! (sorry to lower the tone 🙂 ) It also makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food, which is obviously a plus point, right?
Quinoa contains Iron which is vital for keeping our red blood cells healthy. I’m no doctor, but many of us are probably unaware that are bodies are iron deficient. For me particularly, iron is SO important. I’m currently on iron supplements to treat anaemia/chronic fatigue, but the more iron-rich foods I can eat as well, the better!
It’s also gluten free, and low in both carbs and fat. Winner!
Anyway, enough of the technicalities, lets just eat it.
Here is an easy peasy Quinoa recipe, perfect for a quick dinner, and great to make in bulk ready for a few days of food prep. So…
Your own choice of vegetables ready to roast in the oven
Your own choice of meat, fish, halloumi- whatever you fancy!
(For the dressing) 1tbsp Olive oil , 1/2 tbsp balsamic vinegar, salt/pepper, squeeze lemon.
- Red onion, mixed bell peppers, butternut squash cubes, asparagus, green beans.
Ok, so as you can see, you can pretty much put whatever you fancy into this dish. Just see what you have in your fridge and cook away…
(Preheat oven to 180-200’C) In a baking tray, put in a mix of vegetables ready to roast, lightly dress with melted coconut oil, salt and pepper, and place in the oven to roast. Approx. 40 mins or till slightly crispy and well, roasted!
Follow the instructions on the packet to cook your Quinoa. I used a cup measure which was great for 2 portions, plus some left overs.
Prepare your meat/fish/halloumi ready to serve. *I decided to use salmon dressed in a squeeze of lemon, a drop of balsamic vinegar, salt/pepper and half a chopped chilli, which I cooked in the oven for approx. 15-20 mins until flaky.
Chop some tomatoes and avocado.
Make your dressing using the ingredients above.
Once everything is cooked, put the roasted veggies, tomatoes, avocado, and some dressing into the quinoa and mix all together. Serve with your chosen meat/fish.