Quinoa (Pronounced Keen-wa) is naturally gluten free and contains nearly twice the amount of fibre as other grains. Although it is like a grain, it is a complete protein which means it contains all the amino acids necessary for our protein needs. It is high in B vitamins, iron, calcium, and a good source of manganese, magnesium, copper and lysine. Quinoa is an excellent choice for vegans who may struggle to get enough protein in their diet.
- 1 cup quinoa
- 2 cups water
- 1 tsp bouillion powder
- 4 stalks of celery
- 1 onion
- 1 pepper diced
- 1 tbspn coconut oil
- 2 chicken breasts
Rinse the quinoa well and place in a saucepan with boiling water & bouillon powder. Simmer gently, stirring occasionally for 15 mins or until all the water is absorbed. If the quinoa is still crunchy, it has absorbed the water too quickly and is still uncooked.
5/10 minutes before the Quinoa is cooked, in a separate wok or frying pan, add some coconut oil, vegetables (onions, garlic, peppers, mange tout, mushrooms etc) and protein (chicken, fish, beef etc), to a frying pan or wok and fry lightly.
When the meat is fully cooked, mix everything together.
This is a simple stir fry that can be varied every time depending on the source of protein – fish, chickpeas, beef, chicken – and vegetables added.