Firstly, Happy Easter to you all! After all the food and chocolate consumption yesterday, I thought you may be on the lookout for a healthy meal to get you back to feeling your best.
In honour of Good Friday I abstained from eating meat and cooked up this delicious quinoa recipe for the boyfriend and I. He is one of those avid meat eaters who feels a meal is not complete without meat, but he loved this so it was a big win for me!
The star attraction of this dish is the quinoa, which is a complete protein, containing all eight of the essential amino acids. So, if you have any meat lovers like my boyfriend, throw this fact at them and watch them go from protesting to eating up every grain! If that’s not enough, then you can check out this full rundown on what quinoa is and its health benefits.
This dish is so easy to make and so versatile. Cooking quinoa is just like cooking rice – bring to a boil then simmer in a pan until all the water is absorbed. For this recipe, I used the veggies that were in my fridge but feel free to experiment with whatever you have to hand. This dish is super easy to make, super healthy and super nutritious. Serve it as a main like I did, or as a side to some lovely grilled salmon or roasted chicken- whatever you fancy really!
- 120 g Quinoa
- 2 Handfuls of baby spinach
- Red pepper
- Yellow pepper
- 2 Celery stalks
- 40 g Light Feta cheese
- 1 Vegetable stock cube
- Dried basil
- Dried parsley
- 1 tbsp Melted coconut oil
- 1 tbsp Liquid aminos optional
- 1 tsp Brown linseeds optional
- 1 tsp Sunflowers seeds optional
- Put the quinoa in a saucepan and rinse well. Add 360ml water to the pan and bring to boil. Add half of the vegetable stock cube. Turn down the heat and let simmer until all the water is absorbed and the quinoa is cooked. Put aside.
- Add the coconut oil to a large frying pan or wok. Add the courgette and celery to the pan, stirring frequently. Allow the veg to soften slightly.
- Add the basil, parsley, paprika and remaining vegetable stock cube. Stir well.
- Add the peppers and liquid aminos. Stir well until cooked.
- Add the cooked quinoa to the vegetables and stir well to mix.
- In your bowls place a handful of the spinach in each. If you’d like, mix in 1tsp of balsamic vinegar with the spinach.
- Spoon the quinoa jumble on top of the spinach.
- Crumble the feta on top and sprinkle over the linseeds and sunflower seeds.
- Serve and enjoy!