This cold weather is making crave all the most fattening stuff ever! Combined with the fact that it was my birthday last week and I had lots of cake…humm, that was probably it.
Anyways, I was talking to my friend yesterday about the fact that unfortunately I’m not a cold-food type of person. I love to have a comforting meal that will warm up my tummy and my spirits. Which means I rarely eat salads. WHAT?! You may ask…a vegetarian who doesn’t eat salad?! What’s wrong with you?
Well, yes, I rarely eat salads. So when I feel like a lighter meal and don’t want to have some cold leftover coleslaw from the fridge I make myself a delicious Warm Quinoa Bowl!
This bowl is packed with goodness and protein. You just add your favourite veggies or the ones that are left over in the fridge and BOOM! A healthy par-tay in ya mouth!
I love to add spinach and feta to this mix, but I ran out of spinach and didn’t really feel the need for feta as it was well seasoned and delicious enough plus I wanted to keep it vegan.
I also added a few cherry tomatoes and some olives to contrast the warm quinoa and some sprouts for extra crunch and texture.
You know, I really LOVE quinoa! It’s one of the best grains you can ever eat. In fact, quinoa (pronounced KEEN-wah) is a pseudo-grain, in reality it is a seed that we eat similarly as other grains.
It comes from the Inca civilisations which believed it to be sacred.
Quinoa indeed is a very special ‘grain’ provided it supplies a great amount of minerals, fibre and nutrients.
It is rich in manganese, magnesium, phosphorus, folate, iron and many more, including the much needed omega-3. If you are interested in learning more about this wonderful nutrition powerhouse, read these 27 science-backed Quinoa Health Benefits.
Plus, quinoa can be used as a great substitute for rice and other gluten filled foods, like couscous.
This recipe is also great if you want to make in advance and have it for the rest of the week for lunch for example. Just add your favourite veggies and your are ready to go.
Funny how I knew about the existence of quinoa while I was still in Brazil (like, 6 years ago) but only recently it actually made it to my plate. The Inca Empire already knew about the great this seed could provide but only now, centuries later, we are making use of it.
Guess it goes like they say…the older generation did know best.
Anyways, I love making this simply yet filling and delicious dish and I hope you enjoy it too! Tell me on the comments what is your favourite Quinoa dish, will you? I’d love to hear some more ideas and uses for quinoa.
Meanwhile, I hope you try this one and enjoy it!
- 2 cups of tricolour Quinoa (red, black & white)
- 1 large carrot
- 1 large zucchini
- 2 summer squash
- ½ large red capsicum
- ½ punnet Cherry Tomatoes
- Pinch of Himalayan salt
- 1 tsp of vegetable stock powder (no MSG)
- 1 clove of garlic
- Olive oil
- Olives (to taste)
- Sprouts (to taste)
- In a large pan, add the olive oil and the garlic, chopped.
- Sauté the garlic and then add the quinoa.
- Add 3-4 cups of cold water and the stock.
- Add the chopped veggies and thyme and salt.
- Once the quinoa starts simmering, bring the heat down and cover the pan to cook for 15 minutes.
- Check for seasoning and adjust before all the water is absorbed.
- Once the quinoa is cooked, remove from heat.
- Serve in a bowl and add the tomatoes, olives and sprouts.
Peace and love,