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
Ingredients:
(serves 1)
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
Directions:
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.
3. Eat.
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!
Linda @ Fit Fed and Happy says:
For only 240 Calories that is such a steal!
Holly @ EatGreatBEGreat says:
This recipe sounds wonderful! I absolutely love quinoa! I just made some over the weekend. I used a recipe from Peas and Crayons – Bruschetta Quinoa. So good!
Karen @ Kama Fitness says:
This looks so good! I love quinoa and love that you’ve added asparagus because they really do make an awesome combo! Happy Friday! :)
Laura @ Sprint 2 the Table says:
I love quinoa – totally agree on the nuttiness. So good with some avocado to compliment.
Have you ever had it for breakfast? With coconut oil, cinnamon, and a little fruit it’s way better than oats!
Whitney English says:
I haven’t tried it for breakfast but that sounds amazing! Def going to try this week. Thanks for the rec!
Patti English says:
I will definitely have to try this recipe. Love quinoa texture and this colorful combo!
Whitney English says:
You will love it!
Deborah @ Confessions of a Mother Runner says:
Those are all of my favorite ingredients!
GiselleR @ Diary of an ExSloth says:
yum, quinoa. I love quinoa. Beets…not so much.
I was on a mission to eat them last Fall/Winter but it didn’t really work out for me.
I determined to find a recipe using beets that I love though. Maybe this will be it? :D
Whitney English says:
Yes! Give it a try :)
Jody - Fit at 56 says:
HOLY YUMMERS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Love quinoa & all the other ingredients!!!!
Arman @ thebigmansworld says:
Quinoa is hit and miss- it really does come down to how it is prepared and what it is mixed with! The irony is that I’m not the biggest fan of roasted beets either (love the tinned stuff though…oops) but maybe their marriage might result in perfection :p
Can’t believe anything would get more likes that mr chow. Shame on humanity!
Whitney English says:
Seriously! I couldn’t believe it either.
I like canned beets too. I think any form will do!
Claudia Rosenbaum says:
I need to try this