Red Quinoa & Coconut-Cooked Veggies
Believe it or not, I’m still going strong on this whole pescatarian kick.
It’s been about 15 days and despite the difficulties I encountered in San Jose during the BlogHer conference, it’s been pretty easy. I chalk that up to the fact that I could eat carbs all day long — and nothing else — and be a very happy camper. Mmm, bread.
The first thing I did when I decided to incorporate more plant-based protein into my diet was cook a huge batch of red quinoa.
Quinoa is gluten-free, high in protein and full of vitamins and minerals. It is a complete source of protein, meaning it has all the essential amino acids the body needs for proper functioning. This is rare in vegan sources of protein (usually you have to combine a grain and a legume), making it a rockstar in the plant-based protein category.
It’s also just really yummy, as I’m sure most of you know.
So I’ve got the grainy protein, now what. How do I make an interesting meal out of this?
Well, that’s the thing about using whole natural foods, you don’t need to do much to them to make them taste amazing. I created this recipe just by tossing a bunch of my favorite vegetables that I had on hand in a pan with my cooked red quinoa and coconut oil, sprinkled it with salt and called it a day.
The complex, nutty flavor of the quinoa and it’s chewy texture, mixed with the buttery, delicate taste of the coconut oil was perfection. No extra sauce or spices needed.
I posted a pic of the recipe on Instagram this week and was surprised when it got more likes than an excruciatingly adorable photo of Mr. Chow.
The jury has spoken, the people want more plant-based protein. Enjoy.
Red Quinoa w/ Coconut-Cooked Veggies
1/2 C. Cooked Red Quinoa
1/4 Orange Bell Pepper, chopped
5 Asparagus Stalks, chopped
1/4 C. Golden Beets, roasted and chopped
Handful of Spinach
1/2 T. Coconut Oil
Salt to taste
1. Combine the coconut oil, asparagus and pepper in a skillet and cook over medium-high heat for about 2-3 minutes.
2. Add the rest of the ingredients and cook for about 2-3 minutes more.
Total Calories: about 240
See? It’s so easy.
Cook the quinoa ahead of time according to directions on the package. It should take about 15 minutes.
And in case you’re wondering, there’s no nutritional difference between red and white quinoa, though some seem to think red is a bit crunchier. You could use any variety in this recipe, even black.
Don’t know how to roast a beet? Again, it’s suuuper easy.
Check out my tutorial >> Beets by Whit
Have a great weekend everyone!