As a frequent rice eater and a carb lover, I made the decision to finally start eating cleaner. Over the past weekend and year, it has been a struggle getting back in shape. All thanks to numerous events and activities keeping me away from the plan. But, I’m back… I hope so!! I know I love my rice, bread, pastries, and desserts, but it could be hard to give up. I came to the decision of STRICTLY replacing rice and white foods with healthier grains, i.e. quinoa, couscous, oats, etc. Quinoa of particular has complete proteins, and complex carbohydrate which is good for metabolism and curbing hunger. Hence, the reason you get full for a few hours when eaten. So, I created something that was quick, easy and most especially delicious. I am glad I gave in and made this recipe. I promise you, it’s a must try! Follow me below for the ingredients and cooking instructions.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
2 cups quinoa
4 cups boiled water OR
4 cups boiled chicken/vegetable broth (optional)
½ cup shrimp, or mushrooms for vegetarians/vegans
1 cup frozen mixed vegetables
¼ cup chopped kale
2 bouillon cubes*
1-2 teaspoon salt*
1 small diced onion
2 minced garlic cloves
2-3 dash of parsley flakes
1-2 dash of red bell peppers
2 tablespoon oil (any choice)
1-2 dash of curry powder (optional)
Spicy black/red pepper (optional; if you can handle the heat)
½ lime juice (optional)
1) In a boiled pot of water or broth, add quinoa and cook on medium temperature for 10-15 minutes, or until when soft and edible.
2) In a frying pan, add oil, a lit bit of chopped onion, garlic, bouillon, and salt. Allow to fry in the oil until when transparent, or lightly browned.
3) Then add shrimp and allow to cook thoroughly before stirring in mixed vegetables and kale.
4) Lastly, add in cooked quinoa to the stir-fry and taste for salt and flavor. Adjust accordingly if need be for salt, bouillon or pepper.
5) Serve with a side – salad, or meat of choice, and eat
*NOTE: Please feel free to half the recipe if making for just yourself, or less serving. You can replace the boiled water with the broth of your choice, or half of both i.e. water and broth. If you use the latter, i.e. broth, the salt and bouillon MAY be unnecessary. USE SPARINGLY AND WITH CAUTION.
PhotoCredit: Google Images