Cooking With Quinoa
I made my way down to the Hudson River Bike Path, which was packed! Much more so than on a typical, nice weather weekend. Strangely enough, despite being just feet away from the Hudson River, there was no flooding along the path barely even a puddle. I covered 7 miles total, and I was extremely thankful to have the tail wind at my back on the way home the gusts and spitting rain really picked up on the latter half of the run.
I spent the rest of the afternoon and night relaxing, watching trash TV, and cooking up some lunches for the week. I prepared a batch of quinoa to make 4 servings, and put the cooked plain quinoa into different tupperwares to dress up with different ingredients throughout the week for variety. For todays lunch, I mixed quinoa with zucchini ribbons, feta cheese, walnuts and sliced Garlic Chicken Sausage. This meal took less than 30 minutes from start to finish , including cooking the quinoa and rinsing all my dishes. And now, I've got a great lunch base for the rest of the week. Easy!
Quinoa is a very versatile ancient grain, and can be found at most grocery stores (even Trader Joes!). It is a complete protein , meaning it contains all 9 of the essential amino acids our bodies need. It has a slightly sweet and nutty taste, is pretty quick to prepare, and 1 serving has around 170 calories with 3 grams of fat, 3 grams of fiber, 1 gram of sugar, 5 grams of protein, along with 10% of your daily iron. I'm not a big refined pasta/rice person, so quinoa is a great way to get in healthy carbs and iron, which is extremely important during marathon training.
Quinoa with Garlic Chicken Sausage, Zucchini, Feta and Walnuts
- 1 cup quinoa (makes 4 servings of quinoa)
- Toppings for 1 serving:
- 1 Trader Joes Garlic Chicken Sausage (or any protein of your choice)
- 1/3 zucchini, peeled into ribbons with peeler
- cup feta cheese
- cup walnut halves
- Cook quinoa according to package directions, for 4 servings of quinoa it's usually 1 cup quinoa boiled in 2 cups water for 15 minutes until water is absorbed and quinoa is fluffy
- While quinoa is cooking, microwave or grill chicken sausage. Peel skin from zucchini using peeler, and continue peeling insides to create ribbons. Alternatively, you could also slice/chop the zucchini.
- Once quinoa is done cooking, split into 4 serving sizes. To your single serving, add in sliced sausage, zucchini, feta cheese, walnuts and mix. Store remaining cooked quinoa in tupperwares, or add more toppings to save for later!
- Enjoy! This is also portable and can be re-heated for about 1 minute or more in the microwave, and eaten from a Tupperware at your desk like I did today
East coasters, are you back in work today? Have you ever tried quinoa, and what's your favorite way to make it?
Posted in Newspaper Post Date 06/30/2016