Quinoa is a superstar.
It contains almost twice the amount of fiber and protein as other grains. It contains iron, lysine, magnesium, riboflavin, as well as all 9 essential amino acids, I mean I could go on and on.
I eat a mainly plant-based diet, supplemented with grass fed, lean proteins, so I don't eat many grains, but this is one grain I will never cut out.
Here is a recipe of a quinoa dish I try to keep in my fridge for the week. It's easy to grab and go, or if I want a mid-day snack, I'll take a few bites. Hope you Enjoy!
Roasted Leek and Brussels Sprout Quinoa Recipe
- 1C Organic Quinoa
- 1C Organic Veggie Stock
- 1/2C Water
- 2 Leeks
- 1C Shredded Brussels Sprouts
- 3TBS chopped cilantro
- Salt & pepper to taste
- Juice of one lemon
Preheat oven to 375 Degrees. Cut the leeks in half, rinse and dry. Coat lightly with Olive oil, salt and pepper. Lay halved leeks on a baking tray and place in over for about 20 minutes, broil the final 1.5 minutes to get them nice a golden brown. Do the same for the brussels sprouts.
Rinse your cup of quinoa under cold water in a small mesh strainer. Once rinsed, place in a pot on the stove. Pour in the vegetable stock and water and bring to a boil. Once boiling, reduce to a simmer and cook for about 15 minutes. The quinoa will sprout and a small white circle will surround each grain, occasionally stirring with a fork. Once the quinoa is cooked, set it aside.
Remove leeks and brussels sprouts from the oven. Roughly chop the leeks up till you have a small mixture of leeks and Brussels sprouts. Slowly fold this mixture in with the quinoa. Once completely combined, chop up fresh cilantro. Sprinkle in cilantro and finish off will a fresh squeeze of lemon.