Let me start by leveling the playing field- if you do not have a sensitivity or intolerance to gluten, there is NO reason to cut it out! Gluten is merely a protein found in wheat, rye, and barley. Nothing bad about it. Ok, glad I got that off my chest.
Next, let me talk about why occasional meatless meals are awesome. No, I’m not a vegetarian, and I’m definitely not vegan. I love me a good steak as much as the next guy. But our bodies need an occasional break from saturated fats, and going meatless a couple times a week is a great way to do this. A lot of people like to take “meatless Mondays” which helps them to remember. I love that idea.
I got this recipe from a co-worker at work who I worked on a whole grain lecture with. Quinoa is an AWESOME source of whole grains. It is also a great source of fiber, protein, and B vitamins. It is one of the few plant based proteins which contains all 9 essential amino acids, making it a “complete protein.” It also contains many beneficial antioxidants. I could go on and on…
I love this dish first off because it is SUPER easy. I love it secondly because it is healthy and thirdly because it is soooo tasty. Give it a try!
One Pot Coconut Quinoa
• 1 cup quinoa (rainbow), rinsed
• 1 cup light coconut milk
• 1 cup water
• 1 carrot, diced
• 1 celery stalk, diced
• ½ one onion, diced
• Salt to taste
Place all ingredients into large pot. Bring to a boil. Bring down to a simmer and cook for 20 minutes or until water is absorbed. Mix and enjoy.