I love quinoa! It is one of the easiest gluten free grains to make and digest. Whether you choose to get quinoa in the white or red grain, they are still both very nutritious and delicious, and also vegetarian and vegan friendly. Quinoa has a variety of benefits:
1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.
2. Quinoa contains almost twice as much fiber as most other grains.
3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation.
4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.
5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines.
Basically, if you do not have this super grain incorporated in your diet, it’s about time you look into it! Except you live a Palaeolithic lifestyle.
1 cup organic red quinoa
1 cup organic canned black beans
1 organic cage free egg (or 1 tbsp flaxseed meal for vegans)
2 cups raw kale (withered in saucepan with 1 tsp olive oil until semi soft)
1/4 cup chopped red onion
1/3 cup diced red pepper
A handful of chopped parsley
1/4 tsp cumin, paprika, and oregano
A pinch of sea salt
2 tbsp organic extra virgin olive oil
Preheat oven to 350 degrees F
Boil quinoa over medium heat for exactly 10 minutes.
When cooked, add quinoa to other ingredients and place in a non stick greased muffin pan
Bake meatless loafs for 30-35 minutes
Serve with a side salad and drizzle of sriracha sauce on it. Yum!