5 Reasons Why I’m a Quinoa Addict, why you should be too (and a speedy recipe)


Quinoa has to be my ultimate grain of choice. Strictly speaking it’s not a grain, it is in fact a seed, which goes some way to explaining why it is so nutritionally rich. Light and fluffy, mildly nutty and packed full of amazing nutrients. I often find myself eating it not only for breakfast but dinner too. The amazing thing about quinoa is that unlike other grains, it contains all the amino acids needed to make it a complete protein. It also has good quantities of calcium, magnesium, phosphorous and iron. And its extra bonus is that it’s gluten free and super easy to digest.

All the nutrients it contains make it an excellent choice for children and adults. I love cooking a big batch and having it ready in the fridge to throw in to recipes when the mood takes me (which is at least once a day!). I start my morning with a warm bowl of quinoa, chopped avocado, lemon juice, olive oil and soaked chia seeds. Talk about a power breakfast! I find it sets me up for the day perfectly and that after breakfast sluggishness doesn’t haunt me. My little girl Macy loves it too, especially when I make a quinoa “rice pudding”. It is fantastically versatile and if you haven’t experimented with it yet, I urge you to!

So here are my top 5 reasons for eating quinoa:

1. It is a super-seed packed full of a huge array of nutrients that are vital to your bodies optimum functioning
2. It is gluten free, easy to digest and doesn’t leave you feeling sluggish
3. It’s speedy and easy to cook (see recipe below)
4. it’s a protein packed alternative to rice/couscous/pasta
5. It’s extremely versatile!

To prove its excellence in the kitchen, I want to share with you a recipe I have recently been eating on a very regular basis. I ran out of brown rice one day and just happened to have a tub of cooked quinoa in the fridge, I now much prefer this recipe with the quinoa! Now the vegetables change on a regular basis, it entirely depends what I have in my fridge at the time. Feel free to mix it up and add your own array of rainbow veggies.

Quinoa, Garlic and Ginger Stir-fry

Serves 2 – 3

1 tbsp oil (I use cold pressed sunflower or coconut oil)
1 clove of garlic thinly sliced (or two if like me you love garlic!)
2 cm piece of fresh ginger finely diced
1 medium onion finely sliced
2 sticks of celery finely sliced
handful of green beans/mange tout
handful of sliced red cabbage
handful of sliced savoy cabbage
Spring onion sliced for garnish
1 chilli finely sliced
Soy sauce to taste (I use Clearspring)
2 cups of cooked quinoa
1 egg (leave out if opting for vegan option, I regularly do and its just as tasty!)
sea salt & black pepper to taste


Heat the oil in a decent sized frying pan. Once hot, add the finely sliced garlic and sizzle on a medium heat until it begins to take some colour. Be careful not to burn it. Remove from the pan and set aside for later.

Add the onions and celery and a pinch of salt, fry on a medium heat for a few mins until they begin to soften. Add the ginger, chilli, green beans, red and green cabbage and a splash of water, fry for a further 3 mins.

Add the quinoa and a splash of soy sauce and the cooked garlic and mix well. Heat through the quinoa before adding the egg.

Clear a space in the pan ready to cook the egg. Crack the egg into the pan and break the yolk, allow to cook for a couple of mins and then mix through the rest of the mixture. Cook until egg is done and serve immediately. Add chopped spring onions more soy sauce/salt/pepper to taste.

Sit back enjoy a nutrient and protein packed, veggie filled dinner!

I would love to hear from you about your adventures with quinoa. How do you enjoy it best or have you not yet tried it? Any recipes you would like to share? Again, if you enjoyed this post and/or the recipe, please feel free to share away.


Ellie x

1 comment Write a comment

  1. OK. You win. I’m a Quinoa convert.

    After looking through your blog last weekend you got me inspired, and tonight I made my first batch of Quinoa as part of my “Eat more Superfoods” challenge. And it was delicious (I really wasn’t expecting it to be!). So thank you, it will definitely be making regular appearances in our future meals :)

    I used it in this recipe (being ever the carnivore): http://www.foxeslovelemons.com/2013/03/steak-quinoa-salad-with-avocado-lime.html

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