Many people don’t know that quinoa is a great source of protein. There are 24 grams per 1 cup of quinoa.
This recipe by Chef Sonia El-Nawal is packed with 48 grams protein and lots of green vegetables. An especially great meal if you’re vegetarian.
- ½ lbs Brussel sprouts sliced
- 1/2 bunch kale sliced
- ½ head broccoli chopped
- 2 cups quinoa raw and cooked
- 1 white onion
- 1 tbs olive oil
- cracked black pepper
Wash all your vegetables. Thinly slice kale leaves then slice Brussels sprouts thinly across vertically and set aside. Cut the broccoli in small pieces.
In an iron skillet, heat oil and sautée all vegetables. Flash cook quickly, add ¼ cup of water and steam. Transfer to a sheet tray to cool.
Cook the quinoa in boiling water with a pinch of salt for 15 minutes, check and cook longer if needed. Strain and rinse.
Transfer to bowl, add sliced onion and all the greens.
Sprinkle with freshly cracked black pepper; add sea salt if desired. You may also enhance with chopped jalapeño chilies in for a bit of spice.