I love carbs! But carbs that are lacking nutrients can be a waste of space in our body. What you really want are carbohydrates that are rich in nutrients and leave you feeling fuller longer.
Quinoa does just that and is a great alternative to rice or pasta. This gluten-free, plant-based protein is pretty much bursting at the seams with nutrients- so much so that it’s often referred to as a “super grain”… even though if you research it, you find it’s not really a grain, it’s surprisingly in the same family as beets, chard, and spinach. But believe me, you wouldn’t know. Quinoa dishes out fiber, protein, amino acids, & lots of minerals. It also has a low glycemic index which means it is a food that helps you stay fuller longer and will curb your appetite unlike the empty carbs we love so much (white bread, white rice, etc). So next time a recipe calls for rice, try switching it out with quinoa for a nutrient-dense alternative. Quinoa is SOOOO easy to make too!
I always have lots of quinoa on hand and love to use it as my carb for dinner. I was looking to spice things up a bit recently and I found a delicious Mexican Quinoa recipe on http://www.allrecipes.com Try it out and let me know what you think!
- 1Tbsp olive oil
- Homemade Taco Seasoning or 1 packet of store-bought taco seasoning
- 1 cup of quinoa, rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 2 cups low sodium chicken broth
- 1/4 cup fresh cilantro, chopped
- Heat olive oil in large skillet
- Add onion, jalapeno pepper & garlic- cook over medium heat for 5-6 minutes or until onion is translucent and garlic is fragrant
- Add dry quinoa to pan, stir
- Once mixed, add undrained can of tomatoes, chicken broth and taco seasoning
- Bring to a boil, reduce heat and simmer 15-20 minutes or until liquid has been absorbed.
- Stir in cilantro and enjoy!