I have been loving quinoa bowls these past few months especially as we come into the summer season, cooking up 2-3 for weeknight dinners using a variety healthy ingredients. I use tri-colour quinoa most of the time but using any colour of the grain impacts the same benefits.
Benefits of quinoa :
- High in Protein (8 grams)
- Fiber (5 grams) Manganese, Magnesium, Phosphorus, Folate, Copper, Iron, Zinc, Potassium, lysine (cell repair) vitamins B1 B2 B3 B6, calcium, omega 3 fatty acids and vitamin E.
- Gluten Free, high in amino acids, versatile, high in anti-oxidants, contains anti-inflammatory effects. All around goodness!
- The ratio is 1 cup of uncooked quinoa to 2 cups of liquid (broth can be used instead)
- Bring the quinoa & liquid to a boil in a medium saucepan or in your rice cooker (use program accordingly).
- Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
- Fluff with a fork and serve.
Recipe Variations for fresh quinoa:
- Grilled beef, Minced Kale + garlic + parsley, avocado slices, fried egg (optional)
- Organic Tofu, sliced cabbage, shiitake mushrooms, spring onions and chill
- Add straight into a vegan cannellini bean and tomato soup, top with fresh basil
- Add into any salad variation, eat warm or cold, it’s nice with cherry tomatoes, avocados and asparagus
- Add into lentil stew – https://coconutandwhat.com/2015/12/07/vegan-curried-tomato-and-lentil-stew/
- Make into a vegan patty / burgers – https://coconutandwhat.com/2016/03/02/fast-weeknight-lentil-and-quinoa-patty/
- Create a Mexican quinoa bowl – with slow cooked turmeric beef (pressure cooked) fresh beans and salsa
If you are just starting off / don’t need too much fibre or don’t like the taste of quinoa then mix it with equal parts of any colored rice.
Please make sure you wash and rinse it very well until the water runs completely clear.