Quinoa is awesome – it’s high in vitamins and nutrients and is so versatile, you can use it in so many different ways. it’s great in main course dishes such as this, or in desserts (especially in dark chocolate). Quinoa is very high in protein, fibre (even more than most whole grains), iron and riboflavin (b2) among other things like manganese, thiamin and folate.
Quinoa bowls are great for lunch and you can literally put any kind of spice and veggies in them to give them a different taste each time you make a bowl. This quinoa bowl is both savory and zesty, and packed with ingredients that will keep you energized for the day. I added in some leftover OSG sea salt and vinegar roasted chick peas from the last post which gave the dish a zesty flavour – really flavourful and delicious.
1 cup uncooked quinoa
2 low sodium chicken broth cubes
1 cup edamame beans
1/2 tomato, diced
handful of julienne style carrots
handful of sea salt and vinegar roasted chick peas (see last post)
2 fresh basil leaves, finely chopped
1 tsp EVOO
1 tsp ground coriander
cracked black pepper, to taste
1/2 English cucumber
1 Macintosh apple
3 stalks of celery
1/2 lemon, peeled
1. Cook quinoa with 1 1/2 cups of water. Bring to a boil and cook for about 20 minutes on medium-high heat.
2. Add in edamame beans, tomato, basil, chick peas, EVOO and ground coriander. Stir until all ingredients are well combined and heated.
3. Serve immediately and garnish with julienne style carrots, hemp hearts and fresh cracked black pepper.