Quinoa: Packing a Protein Punch

Its a meal, its a snack, its quinoa!

Quinoa still on the stalks – beautiful isnt it?

When I was pregnant with my second daughter, my midwife talked a lot about eating a healthy diet and emphasized protein as an important part of every meal.

Diets that are high in protein have been proven to help a pregnant mothers avoid pre-eclampsia, lessens the chance of preterm birth, and it helps keep one’s energy levels up, so I was all for it!

Since I’m not a huge fan of meat, she suggested that I try adding quinoa into my diet. Quinoa is a grain-like crop that is grown primarily for its edible seeds. It is gluten free and contains 8 grams of protein in a 1 cup serving. It is light, fluffy, easy to make, can be eaten alone or added into foods. The kids love it, its healthy, and BONUS – its not very expensive!

As soon as I tried quinoa, I was a convert.

Even after I gave birth, I remained a huge fan of quinoa. One of my favorite quinoa dishes is this awesome mediterranean quinoa salad. I love to bring a big bowl of it to picnics or whip up a batch for a weekend get-together.

If you want some other ideas for how to use quinoa, check out my pinterest board. I have pinned a number of fun recipes. Like the curried quinoa pictured below.

Curried Quinoa – Yum!

Another quinoa-based meal that I recently discovered, and has become a staple in our home, is the “mini quinoa egg quiche”. That’s probably not the real name, but since I kinda just make it up as I go that’s what I call it. My friend Beth introduced me to the concept, and I love it!! I dont have a picture for you because we gobbled them up too quickly. But if you make some and send me a picture, I’ll put it in here!!

Ingredients:

Heat oven to 350

In a large bowl, combine:

  • 1 Cup cooked quinoa (you can also soak quinoa overnight so it sprouts)
  • 1/3 C milk (optional)
  • 6-7 Eggs
  • 1/2 Cup chopped spinach
  • 1/4 Cup salsa
  • 1/2 Cup grated cheese
  • 1/3 C corn
  • 1/3 C black beans
  • A sprinkle of salt and pepper
Mix all of the ingredients together and then scoop into a muffin tin.
Bake in the oven for about 15-18 min or until you can press the top and it springs back. Nice and spongy-like.
Let them cool a bit so your don’t scald your tongue. Then top with some salsa and enjoy!
The nice thing about this recipe is that you can play around with it and add other ingredients while still using the quinoa/egg as a base. You could easily add bacon or sausage for a breakfast version. Feta and tomato for a greek version. Peppers, onions, and chicken or beef for a dinner version. Anything goes. You can also make a double batch and freeze some to warm up at a later date. Easy peasy. 
If you’ve never tried quinoa, now is the time! If you are already a quinoa fan, these recipes are sure to give you some more fun ways to add it to your meals.
Happy Eating! 

 

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