Besides my well-documented obsession with zucchini on instagram, I also have it bad for quinoa. It's easy to make, packed with fiber and protein, and is easy on the stomach as it's naturally gluten-free. But, like with most grains, it can be kind of boring on its own so doctoring it up is key. Here's what I did:
Ingredients:
1 cup Quinoa
Organic carrots & green beans (you could also use cauliflower, broccoli, kale, etc.) to taste
Dried cranberries to taste
1 tsp Bouillon
Feta to taste
Chopped almonds to taste
-Cook 1 cup of quinoa in 2 cups of water and a tsp of powdered bouillon (or if you're in the states, I love Better Than Boullion). In a separate pot, boil chopped carrots and green beans for 3-5 minutes, drain and set aside. When the quinoa is cooked, add the carrots and green beans. Then add dried cranberries, chopped feta and chopped almonds. I eat it right away, and then for leftovers I eat it cold, but you could certainly heat it up if you wanted. Hope you enjoy!
