I discovered these little seeds in my favorite organic food store about two years ago and ever since then, I’ve been in love with quinoa! Thank you globalization, thank you infrastructure and thank you South America! Quinoa is high in protein, contains all of the essential amino acids, making it a complete protein, and eating it helps speed up post-workout recovery and build muscle. It’s an amazing option for people who work out a lot and who don’t eat much meat… People like me! I eat this powerfood about two or three times a week in the form of pancakes, salads, nice hot meals and even as a sweet snack!
Quinoa comes in three different colors: red, black and white. Mixing all three together makes a dish look great. It’s been shown that people eat more when their food is more colorful (read: varied) because it looks more appealing. (Damn you, multi-colored M&Ms!) My advice: mix all of the quinoa colors together and eat your heart out! You can eat as much as you want, guilt free, since it’s completely healthy.
140 g mixed quinoa
1 bouillon cube
1 ½ cloves of garlic
1 small red onion
150 g feta cheese, crumbled
1 tbsp of flat-leaf parsley, chopped
1 tbsp olive oil
2 tsp of sea salt or Himalayan salt
1 tsp turmeric
1 tsp black pepper
half a lemon
Rinse the quinoa well in a fine sieve and bring four cups of water to a boil in a saucepan. Add the bouillon cube and the quinoa to the boiling water. Reduce the heat to low and stir after six minutes have elapsed. Cook for an additional six minutes and then remove from the heat and allow to cool. Chop the red onion and the zucchini into small pieces, press the garlic using a garlic press and combine with the other ingredients, including the cooled quinoa. Season your salad to taste with salt and black pepper, add the turmeric and sprinkle a little lemon juice over top. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!