QUINOA AND GREENS

Triathlon Magazine Canada - - FUEL - BY SEANNA THOMAS

The rea­son I love this dish is that the quinoa pro­vides a com­plete pro­tein while the greens add an in­cred­i­ble amount of nu­tri­tients. You can use any greens you want here, so if you over-bought at the farmer’s mar­ket, they won’t go to waste.

Serves

4 as a main dish or 8–10 as a side.

In­gre­di­ents

1 cup quinoa 1 tbsp oil 1 white onion, diced 2 cloves gar­lic, minced 4 cups dark, leafy, greens (spinach, kale, chard, turnip greens, beet greens, etc), finely chopped ¼ cup fresh dill ½ cup feta ¼ cup pars­ley, chopped 2–4 tbsp lemon juice, to taste ¼ cup green onions, sliced 1 av­o­cado, cubed (op­tional) salt and pep­per to taste

Di­rec­tions

In a medium pot, add quinoa to 2 cups wa­ter and bring to a boil. Sim­mer for 10 min­utes or un­til quinoa is ten­der and liq­uid is ab­sorbed. Set aside. In a large saucepan, heat oil and add onion and gar­lic. Saute un­til fra­grant. Add greens and cook un­til just wilted. Add cooked quinoa, dill, feta, pars­ley and lemon juice. Mix. Sea­son with salt and pep­per to taste. You can trans­fer to a large bowl if your pan is not big enough. Top with green onions and av­o­cado, if us­ing. Serve warm or at room tem­per­a­ture.

Seanna Thomas runs nu­tri­on­naire.com. Try the Nu­tri­on­naire’s free 30-Day Green and Orange Chal­lenge to­day.

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