Since about January, I have been trying clean eating. (Cutting back on sugar, processed, and refined foods.)
It's not easy, especially being the foodie that I am. I like big, fatty flavors, y'all. But, I was determined to stave off those last few pounds of baby weight before squeezing myself into a bathing suit for summer.
Enter quinoa.
It's one of those things people tell you to eat for years, but you can never quite figure out how to make it....yummy.
Here's a fun nutritional comparison to rice. {More protein, fiber, potassium, zinc and folate.}
I played around some with quinoa, and now I'm in love. Lucy loves to eat "Keen-Ya" too. And the other night we were out of dog food, so the dog even had quinoa for dinner. Protein and folate for all!
(That crazy looking thing on the side is a veggie burger with hummus and avocados.)
Warm Quinoa Salad
can also be served cold
2 servings
1 cup of cooked quinoa (follow package directions)
1 large handful of kale or baby spinach
1/4 cup diced tomatoes
2-3 tbsp parmesan cheese
dash garlic powder
dash salt & pepper
dash red pepper flakes
juice from the wedge of a lemon
Olive oil (or coconut oil)
In a saucepan over medium heat, add olive oil, tomatoes and kale. Toss around for a minute or two to wilt the kale. Sprinkle garlic powder, salt, pepper and red pepper flakes, to taste. Add quinoa and stir to warm up. Add parmesean cheese until it melts (about 30 seconds) and juice from the wedge of a lemon. Serve warm or chill for later.
