It’s always good to know what we eat. I’ve just found the Quinoa Nutrition Facts, please check them out if you exactly want to know what quinoa contains and latest quinoa diet facts.
Women’s Health has a couple of great quinoa recipes, one of them is the
Quinoa Chickpea Casserole (it’s my favourite)
- 1½ cups quinoa, uncooked
- 1 cup vegetable stock
- 2 cups water
- 1 can chickpeas, drained
- 1 medium fennel bulb, to make 1½ cups
- 1 cup red pepper, about 1 medium pepper
- 4 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp fennel seeds
- 1 tsp dried basil
- 1 tsp rosemary, dried
- ½ tsp thyme, dried
- ½ tsp salt
- 1 pinch allspice
- 1 bay leaf
- 1 pinch black pepper, to taste
- 3 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- ½ cup fresh basil
Preheat oven to 200°C. In a lightly oiled, deep casserole dish, combine all ingredients (except lemon juice, extra 3 tbsp olive oil and fresh basil) and stir to combine. Cover and bake for 50 to 60 minutes, stirring occasionally, until quinoa is cooked and has absorbed all liquid. Remove from oven, stir in lemon juice and season to taste with additional salt and pepper. To serve, drizzle with olive oil and sprinkle with fresh basil. Serve with a fresh green salad.
Per 100g: 570 kJ, 2.4 Protein (g), 18.1 Carbs (g), 5.2 Fat (g), 0.74 SatFat (g), 2.7 Fibre (g), 116 Sodium (mg).