Zoefitness Quinoa Recipe
Each color in our foods represents a certain nutrient, or group of nutrients. It’s important to follow an eating plan that includes a beautiful array of colors. And therefore, a variety of nutrients.
Coach Zoe’s Quinoa Recipe
- 1 cup Quinoa : I use either a tri colored quinoa; or mix 1/2 cup red quinoa and 1/2 cup black quinoa
sautee this with 2 tablespoons of coconut oil
After sauteeing a few minutes add the amount of water in the Quinoa directions, and then, add accompanying water based on the rice recipe, and whether or not you’re including lentils. Using both lentils and rice the total amount of water is 4.5 cups.
Add:
- 1/2 cup Whole Grain Brown Rice
- Optional 1/2 cup Lentils. Mix and match your colors. Lentils come in brown, red, and green.
Bring to boil, Reduce Heat to simmer
Add:
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon red chile powder
- 1 tablespoon red chile flakes
Cover and simmer for 20 to 30 minutes. I simmer until about 2/3rds of the water is absorbed.
Add
- 1 can tomato paste
- 2 – 15 ounce cans of beans OR 1- 28 ounce can of beans: Again think variety. My favorite are pinto beans, black beans and garbanzo beans. Rinse the beans and let stand.
Sauteed vegetables prepared as below.
While the quinoa is simmering in a separate pan sautee
- 1 chopped red pepper
- 1-2 chopped carrots
in 2 tablespoons of olive oil
Remove from heat and
ADD
- 1 can of mushrooms, of course, you can use fresh! (if you use fresh make sure you sautee them with the carrots and red peppers!!) I use the can, it takes less time. I like to vary the mushroom types, adding variety
Serve with spinach or over fresh greens. Chopped celery makes a great addition if eating cold over salad. And feta cheese makes for nice variety and treat whether you eat this dish hot or cold.
- Fresh Greens or Spinach
- Optional Feta Cheese
In the above photo the spinach was added with the tomato paste and beans so it cooks lightly.