Power up your prenatal diet with Quinoa
If you haven’t yet added this nutritional powerhouse into your diet, it’s time. Quinoa, pronounced “keen-wa”, is close to one of the most complete foods you can find in nature. It’s contains essential amino acids, enzymes, vitamins and minerals, antioxidants, and phytonutrients. It’s high in fiber and iron which is beneficial for all the mamas-to-be out there, and considered a complete protein source comparable to meat and soybeans for any vegetarian or vegan moms.
Easy meal tip! Batch cook 2-3 cups of quinoa at the beginning of the week.
I like to batch cook quinoa on Sunday nights so I have it for breakfasts (it’s delicious with almond milk, toppings of your choice and a little maple syrup!), lunches (I like to toss it into salads) and dinners throughout the week. It’s great hot or cold.
Here’s a delicious, fast and easy meal to try
Garlic Tofu Stir Fry with Quinoa, Peppers and Basil
1 C Quinoa prepared with 2C Veggie Stock
1 Package of Firm Tofu
4 TBS of Olive Oil
1 Small Onion
2 Peppers (any color)
5 cloves of thinly sliced garlic (You could use less but I LOVE garlic)
20 leaves of fresh sweet basil
Grated Parmesan Cheese or Nutrition Yeast, to taste
Salt and Pepper to taste
- Cut Tofu into 1 inch pieces. Heat oil in a Large skillet. Add tofu and saute until golden brown on all sides.
- Add onions, peppers and saute for 1-2 min. Add garlic and saute an additional 1-2 min.
- Season with salt and pepper to taste
- Remove pan from heat; add basil and quinoa.
- Toss everything together until basil wilts; garnish with Parmesan cheese or nutritional yeast.
Love & Leafy Greens,
What’s your favorite quinoa recipe? Share it with me over on instagram!