As I write this, the snow is coming down so heavy that I can't see the other side of the street. My window view from inside this warm and cozy cafe has thus inspired the perfect dinner idea for a wintery night.
You see, I think this quinoa recipe looks like sunshine on a plate. The vibrant colours and punchy flavours will remind you that spring is just around the corner despite what that naysaying groundhog determined a few weeks ago.
As a holistic nutritionist, I have converted many of clients and even some of my family from rice (or couscous, pasta etc) to quinoa as it's one of the most energizing foods that is also completely vegetarian, but contains all the essential amino acids to make it a complete protein. In short, this means that quinoa can easily replace the meat portion of your meal without sacrificing the very important protein component of a healthy balanced meal.
Foodies like myself, as well as chefs, adore quinoa because it's so versatile - it takes on the flavour of whatever you cook it with. This recipe is one of my all-time, favourite quinoa recipes.
Sunny Punchy Quinoa with Sweet Potato
1/2 cup organic white quinoa (rinse before cooking or let soak overnight to release the saponins)
1 cup of filtered water
2 tbsp of grated organic orange rind
3 tbsp orange juice
1 tbsp of grated fresh ginger
1/2 cup slivered almonds
1 sweet potato, cooked and cut up into chunks *
1/4 cup extra virgin olive oil
2 generous cups of spinach
Bring quinoa to a boil and then let simmer for 12-15 minutes. Remove from heat and let cool only slightly. Place into a medium size bowl and add orange rind, juice, ginger, almonds, sweet potato, spinach and olive oil. Mix all the ingredients together.
* Sweet potato: You can bake it for 35-40 minutes at 350F or boil it for 10-15 minutes until fork tender.