Its a meal, its a snack, its quinoa!
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.
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!!
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