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3 Recipes with Quinoa and Why It Is So Good

Quinoa is a delicious gluten free ‘grain’ option for breakfast, lunch and dinner. It is high in protein and although we eat it like a grain it is actually a seed.

As quinoa is high in protein it is a fabulous option to include in your weekly menu plan if you are trying to lose weight or need to satisfy your cravings while you are on a weight loss diet or are needing extra energy and are breastfeeding

This is because protein has been shown to assist with the sensation of fullness which means you are able to get on with your day and not feel hungry.

qunioa porridge

Below are three different options you could include in your healthy eating plan this week!

Quinoa porridge.

Look how good it looks!!! A perfect option coming into winter and perfect if you want to reduce your grain load or if you are gluten intolerant.

Per person you use around ½ cup of quinoa with ½ cup of diced apple. Cook it together with 1 cup of water or milk choice, 1 tsp of coconut oil, 1tsp of cinnamon and 1 tbs of sultanas. Serve it with some flaked almonds and a drizzle of honey.

You could use qunioa grains or puffed quinoa flakes as well. Both can be found in most supermarkets in the health food aisle.

Quinoa tabouli

Tabouli can be made with a variety of grain or seed options. It can also be made in advance and kept in the fridge for 4 days. The acidity of the lemon will keep it tasting fresh.

Cook around 1 cup of quinoa rinse it when cooked and mix it through 1 bunch of flat leaf parsley chopped finely, 1 cucumber, 4 tbs of olive oil, 1 lemon squeezed, 3 spring onions, 8 cherry tomatoes and 1 handful of mint. This will serve around 4 people as a side. Eat it with some chargrilled chicken breast or marinated beef skewers for a perfect weight loss recipe WITH flavour!

Stuffed Capsicums

This recipe is most delicious cooked with an additional protein block like chicken or prawns.

Cook around ¼ cup of quinoa per person, and mix it though with some diced capsicum, peas and fresh herbs. Cut off the top of a capsicum, pull out the centre and fill it with the quinoa mixture. Place the capsicum lid on top and wrap it with some al foil and bake it in the oven for around 20 minutes.

For additional flavour, cook the quinoa with some white wine or salt reduced chicken stock! YUM!!

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mandy-dos-santos
written by:

Amanda Dos Santos

Mandy is an experienced Nutritionist, food scientist and writer with over 10 years experience in the Heath industry. She has been part of the Healthy Mummy team of experts since 2012, writing informative and current blog posts and contributing to our recipe books. She has played an integral part in creating the recipes on our 28 Day Weight Loss Challenges since they first started in July 2014.Mandy is a mum of three and loves working for The Healthy Mummy, ”Especially on the challenges as I can create recipes which empower women to create nourishing food for themselves and their families’."