Power breakfast quinoa

GLUTEN FREE IF THE TAMARI USED IS WHEAT FREE

An incredibly easy and flexible dish that is essentially a risotto. I've also tricked it up for dinner with roast pumpkin and pesto, and been very happy. Consider it a "fried rice" of sorts and add anything you want, but make sure to add some crunchy flavour - toasted tamari seeds or nuts are both good.

100gm/ 1/2 cup quinoa 1 teaspoon whey or lemon juice 2 teaspoons butter or ghee 2 teaspoons coconut oil 1/2 cup - approx 1 stick celery - cut into small dice 1/2 cup - approx 1 medium carrot - cut into small dice 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1 teaspoon dulse flakes 3/4 cup stock - chicken or vegetable, 1 cup if the grain is unsoaked 1/2 cup soft green vegetable - zucchini cut into small dice in summer, broccoli cut into small florets or beans in winter, peas and roughly chopped asparagus in spring are good. Finely sliced kale is always a great addition. 1 teaspoon tamari or pinch sea salt 1 - 2 tablespoons fresh coriander, roughly chopped yoghurt or labne for serving

Add the quinoa, whey and 1 cup of water to a small bowl and stir together well. Cover and leave on the bench (or in the fridge) to stand overnight. The next morning melt the butter and coconut oils in a small frying pan. Add the celery, carrot, basil and thyme and cook over a medium heat a good 5 minutes or until lightly coloured. Drain the quinoa and add to the vegetables and stir through. Add the stock and bring to the boil, cover with a lid and cook at a very gentle simmer for 15 mins. Add the soft vegetables, return lid and cook gently for a further 10 mins.

Season to taste with tamari and add the coriander and toss through. Serve topped with yoghurt.


You might also enjoy this article on 7 Health Benefits of Quinoa - http://healthnfitnesshops.com/7-health-benefits-of...