Here’s the short list: Quinoa is one of the most protein-rich foods out there and is a complete protein containing all nine essential amino acids, Quinoa contains almost twice as much fiber as most other grains, Quinoa contains Iron, Quinoa is rich in magnesium which helps to relax blood vessels and thereby to alleviate migraines, Quinoa is high in Riboflavin (B2) which improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.
While it is, indeed, packed with nutrients, fiber and awesome, energizing clean carbs none of that matters if you won’t eat it because you don’t like the taste. As a Personal Trainer and fitness professional, I knew I had to add it to my diet and had to encourage our private training clients and group personal training members to include it in theirs so, I made it my mission to hunt down some tasty quinoa recipes .
This is one of my absolute favorites. I make all 8 servings to have a quick, tasty, energizing serving of clean carbs ready for the week.
1 cup quinoa,
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 ounces)
1 tablespoon freshly grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
1/4 cup chopped walnuts, preferably toasted
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Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes.
Remove the lid and, without disturbing the quinoa, add edamame.
Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture.
Toss to combine. Divide into 8 servings and top with walnuts.
Exchanges per serving: 2 Breads, 17g Protein, 3 fats
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