Quinoa is eaten as a grain but it is actually a seed. It has a mild, nutty taste and goes great with anything!!
It is the only plant source of complete protein making it perfect for vegetarians and vegans! But the beauty doesn't end there, quinoa is full of nutrients such as calcium, omega fatty acids, magnesium, antioxidants and tryptophan!
Antioxidants are important for protection against free radicals which cause ageing, cancers, inflammation and disease.
Tryptophan is a 'feel good' amino acid and is responsible for making the chemicals in our brain that make us happy!
Check out my Cilantro Pesto Quinoa with Mushrooms & Zucchini. This literally took 20 minutes to prepare and cook.
To start, begin cooking the quinoa using the directions on the packet. Quinoa contains self-forming saponins so you should wash it before using.
While the quinoa is on the boil chop up 1 large zucchini and 2 cloves of garlic. Throw them in a pan with a bit of rice bran oil. Cook till nearly done and then add the chopped mushroom (I used portobello).
Saute the veggies till they are soft and a little golden. Season to taste- I added, sea salt, pepper, chilli flakes & a cap full of apple cider vinegar. (Hint: add the apple cider vinegar once its off the heat, you don't to destroy the 'mother' culture).
For the cilantro pesto I used a delicious one that I picked up from the farmers market, it is simply just blended cilantro and lemon juice- you could easily make it at home!
Once everything is cooked, add the veggies to the quinoa and add a tablespoon of the cilantro pesto (its strong!)
If you don't like cilantro (coriander) you can use basil pesto instead.
Enjoy!
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