I often get asked for advice on what would make a good meal while transitioning out of a cleanse.
I love quinoa. It’s one of the most protein-rich foods we can eat. It’s extremely digestible and contains all nine essential amino acids. It’s also gluten-free and a rich source of dietary fiber (almost twice as much as any other grain). Moreover, it’s a great source of your B vitamins, A, and E, and is full of minerals such as iron, cooper, calcium, potassium, manganese, and magnesium. A bonus: It’s incredibly easy to make. Here is one of my favorite ways to eat it.
Quinoa With Sautéed Veggies
1 cup quinoa
1 1/2 cups cold water
1/2 tsp. salt (optional)
Grape seed oil
3 leeks, chopped
3 packages of assorted mushrooms, chopped (Or choose your favorite type. I like baby portabella, shitake, and cremini)
Peas (frozen or fresh)
- Soak the quinoa for 15 min to a half an hour in it’s cooking pot. Soaking helps quinoa to cook evenly, and loosens up the outer coating, which can give a bitter taste if not removed.
- If you don’t have time for a longer soaking, use hot water and soak for five minutes.
- To rinse, stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer. Drain well and transfer to the cooking pot, add the water and, if desired, the salt.
- Bring to a boil, cover with a tight-fitting lid, and turn the heat down to simmer. Cook for 10 to 15 minutes, or until the water is absorbed.
- While that’s cooking, sauté leeks over medium heat in the oil and then add mushrooms and cook for 5 to ten minutes. In the last few minutes, add the peas.
- Remove quinoa from the heat and allow to sit five minutes with the lid on. Fluff gently with a fork, add the veggies, and top with pine nuts and cheese.