I love a bit of quinoa and when it is mixed together with gorgeous flavours and other lovely foods, it’s pretty epic.
This is a really simple mix of quinoa, roasted sweet potato, sweetcorn and some other great ingredients. It keeps really well in the fridge too, so you could double it up for pack lunches or easy dinners throughout the week. I love it hot and cold, so the choice is yours.
In this recipe the only thing that people may be unfamiliar with is probably the quinoa. So if you haven’t eaten it before or cooked it yourself, you really need to 🙂
- a complete protein
- gluten free
- a source of calcium, magnesium and manganese
- packed with nutrients like vitamin E and several vitamin B’s
- high in fibre
- easy to digest
- a slowly digested carbohydrate, making it a good low-GI option
Quinoa is a great substitute for rice, but can also be used as the centrepiece for meals too. I must admit that I found quinoa a bit weird and tasteless when I first made it, but I now know that I didn’t cook it for long enough or season it well. So as long as you let it cook for at least 20 minutes, until it becomes nice and fluffy, you’re all good.
Hope you enjoy.
Much L O V E, Nicky