I’m just not a fan of quinoa as is (did I just swear in the wellness community? I think I might have). When done plain, it just seems like something that’s never going to taste like rice or pasta. You know that feeling? The begrudging substituting feeling? When moving to more digestible, nutrient dense options, it is KEY to never subject yourself to ‘poor cousin’ substitution. What a way to bore yourself to tears and go running back to spaghetti! HOWEVER, served cold with cool blanched veg and thick dressings like this one, or this way I did it today – then WOW. It’s just delicious. Basically, it’s a fantastic base, but don’t stop there. I hope you enjoy this. We sure did!
Food intolerance note: If you’re avoiding FODMAP foods, just mix your quinoa with a garlic free pesto and sea salt. It will still be divine.
Digestion tip: If you have time, you can make quinoa even more digestible by soaking it. I wrote a lil’ quinoa post a while back, you can have a read of here.
Use as a base for stews, casseroles or a mountain of steamed veg.
Serve along side chops, steamed fish or lamb shoulder.
Sprinkle over roasted veg bake to serve as a warm salad.
Cool completely and toss baby spinach leaves and feta through for a ridiculously tasty salad.
Real Food. Happy Bodies.