Quinoa and Vegetable Delight!
As a food allergy therapist, Elika Kormeili, often discusses various foods and food substitutions with clients. Here is a gluten free quinoa recipe that is easy and tasty.
What is Quinoa anyway?
It’s a grain (seed) that the Inca’s had used. It is full of protein, contains all 8 amino acids, high in fiber but low in cholesterol. It helps with digestion and bone health. Best of all, it helps fight sugar cravings and carb crashing because of it’s low glycemic index.
Elika’s search for healthy, delicious and gluten free cooking brought me to this recipe. You can find the original recipe via the link above. Below is Elika’s revision (the lazy version). This whole recipe should take less than 30 minutes from start to finish. Ready…set…go!
1 can cooked artichoke in water (bought this from Trader Joe’s)
1/2 cup Quinoa
1-2 lemons juiced depending on taste
1 medium shallot
1/4 cup shelled pistachios (great source of vitamins, minerals and antioxidants)
salt and pepper to taste
4 Tbsp olive oil
1 cup mushrooms of your choice
12 cups raw kale (another great antioxidant)
Easy Cooking Instructions:
1) Cook the quinoa according to the instructions on the box. I boiled 1/2 cup quinoa in 1 cup water for about 10-15 minutes.
2) Thinly slice the shallot.
3) Cut the artichoke hearts into fourths (I tried cutting it in half and it was a little big).
4) Saute the shallots in 1 Tbsp olive oil. Meanwhile steam the kale for about 3 minutes.
5) Once the shallots looks brown add the artichoke and quinoa.
6) Add lemon juice, 3 tbsp olive oil, salt and pepper to taste. Mix the ingredients and make sure nothing gets burnt. When everything is warm then remove from heat (about 5minutes).
7) Garnish with pistachios to give it a little crunch. *
8) Serve with a side of chicken breast or alone as a vegetarian dish. Enjoy!
*You can cook the pistachios but be warned that they won’t maintain their crunchiness! Pistachios have antioxidants which are good for your skin.
So what did you think? Easy? Tasty?