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:
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
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 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.
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.