Quinoa is one of my favorites for a quick, fuss-free healthy lunch, because it practically cooks itself, is super wholesome, and best of all it’s hard to screw up! This quinoa recipe is packed with nutrient-dense ingredients like broccoli. I just love the colours in this dish!
Also known as the Gold of the Aztecs, quinoa is not only a great source of protein, but also packed with magnesium, calcium, and iron. Because it also contains lots of zinc, vitamin B2, and vitamin E, it’s awesome for maintaining healthy skin and gums.
Quinoa has been eaten for thousands of years in South America. It is a seed, not a grain, and is gluten-free. Related to spinach rather than wheat, quinoa can be part of the diet for those with celiac or gluten sensitivity. Be sure to read the label to ensure it is processed in a gluten-free facility. Quinoa comes in red, white, and black varieties.
- 1 cup Quinoa
- 250g Broccoli
- 200g Carrots
- 100g Cherry Tomatoes
- Dash of Olive Oil
- 1/2 a Lemon
- Seed mix (I use my coffee grinder and usually prepare a week’s worth of seed mix to sprinkle on salads and cereals. My favorite is three parts flax seeds and one part each of sesame, sunflower, and pumpkin seeds.)
- Salt and Pepper to taste
Broccoli is one of my favorite superfoods: rich in antioxidants and minerals, I rarely go more than one day without a helping of this super-veggie. Carrots provide very high levels of vitamins A, C, and K (important for blood clotting and preventing osteoporosis).
The cherry tomatoes add some zest to my salad and contain plenty of lycopene, which according to studies by Harvard University has been proven to be beneficial in preventing and shrinking cancerous tumours (Tip : choose ripe tomatoes with a deep red colour. Processed tomatoes, as in tomato paste, contains even more lycopene).
The seed mix provides plenty of essential fatty acids. Flax seeds, in particular, are packed with omega-3 fatty acids (but you have to grind them so your body can absorb the omega-3).
- Wash the quinoa thoroughly. Add two cups of water. Bring to boil in a saucepan. Put on a very low flame and let simmer, stirring occasionally for 15-20 minutes until fluffy.
- While the quinoa is cooking, wash the vegetables thoroughly. Finely chop up the broccoli, cut the cherry tomatoes into halves, and grate the carrots. Put in a bowl and toss with the olive oil and seed mix.
- When the quinoa is cooked, let it cool for a few minutes (or rinse briefly in cold water). Add it to the vegetables and season with salt, pepper, and lemon juice. Toss the salad and serve portions onto two plates.
Article written by Tamara Sigerhall