Our family is having a love affair with Quinoa! It is such a versatile food and can be used for any meal of the day.

It is gluten free and packed with protein and has really become a replacement for rice in our household. 

It comes in either black or white, or you can mix the two up for an extra colour hit… the flour can also be used as a great gluten-free four substitute.

The following recipe was inspired by my friend and fellow nutritionist Ronaldo Fulieri.

Ingredients:

300g uncooked quinoa*

400g cooked kidney beans, washed and drained

1 cup of cherry tomatoes, cut in half

1 red onion, finely diced

1 green capsicum, diced

1 red capsicum, diced

2 garlic cloves, finely chopped

100g of Kalamata Olives, sliced

1 cup of chopped coriander or flat leafed parsley

2 whole limes, squeezed

4 table spoons of olive oil

Mix all ingredients together once quinoa has cooled, season with the olive oil and salt and pepper, and enjoy!

*Bring the quinoa to boil in 600ml of water, reduce heat and leave to simmer for around 15mins until soft. The real beauty in cooking the quinoa is seeing them sprout.

 

Megan Georgoulas

Filed under: nutrition Tagged: gluten-free, high protein, kalamata olives, Quinoa, Ronaldo Fulieri, vegetarian