Quinoa is a wonderful high protein grain. Quinoa is one of those foods you can incorporate into almost anything. Atop that, it comes along with a myriad of health benefits. For those with gluten intolerance or celiac disease, quinoa may become your favorite grain alternative in the kitchen. Again, the best thing about quinoa is that it has a very subtle taste, so it’ll work well with whatever you incorporate it with. You may use it in dessert, for breakfast as a porridge, or with vegetables for a high protein dinner. Aside from being high in protein amino acids, quinoa is very high in dietary fiber. It comes along with a wonderful dose of B vitamins, iron, and magnesium. For those who are anemic or have low blood iron, quinoa is a wonderful food to add to your diet.
This is one of the easiest recipes in my book, Sunnah Superfoods. If you’re on a busy schedule and need to prepare dinner quickly, this is a great option to choose. It works great as a packed meal for lunch and tastes great next day. You can swap out the peas and carrots for any vegetable of your choice. The spices may be alternated as well, but be sure to add enough spices to cover up its bland taste.
This is a good non-meat protein meal. However, if you’re a huge fan of meat, you can add grass-fed organic ground beef or lamb. This recipe has the right combination of protein, vegetables, healthy fat, and taste.
2 cups quinoa, red or white
3 cups frozen peas and carrots
1 ½ tablespoon Himalayan Pink Salt
1 teaspoon ground mustard seed
1 teaspoon ground ginger
1 teaspoon garlic powder, ground
1/8 cup lemon juice, freshly squeezed
1/8 cup extra virgin olive oil
1 teaspoon organic apple cider vinegar
Handful fresh baby arugula, for garnish
Rinse the quinoa well. Place in a cooking pot with 6 cups of water. Cook covered on high heat for about 5-7 minutes.
Add in peas and carrots; stir. Allow to cook uncovered for another 7 minutes.
In a mixing bowl, add the remaining ingredients except arugula. Mix well.
Once quinoa and vegetables are tender, transfer to a serving dish. Drizzle with the dressing. Mix lightly. Garnish with arugula.
Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, SUNNAH SUPERFOODS, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.