For the last two weeks I have been doing a spring cleaning menu for Billy and I. Since we are trying to transition seasons I wanted to switch up our eating to get us out with the old and in with the new. We usually start our day with a pretty rich antioxidant protein shake and raw cereal, but the new menu has been raw juice (green apples, lemon, ginger, celery) and Quinoa Cereal. It always takes Billy just a few days to get used to something new, but now he loves this recipe. I think it will be our weekly morning cereal for spring and summer, and the cool thing is I will just switch the fruit for whatever is in season. Enjoy!
We have been having some fun meals for lunches the last couple weeks Lentil Stew, Lentil Salad and now this one! We are starting to move out of winter vegetables and moving toward spring veggies. Bring on the beets, spinach, onions, radishes and so on. I can’t wait to get these vegetables going in my garden, I bought the seeds today!
-Spinach, Beet and Quinoa Salad-
2 c. fresh baby spinach
1/4 c. cooked quinoa
2/3 c. beets, roasted and diced
1/4 c. goat feta cheese
1/4 avocado, diced
1 T. walnuts, chopped coarsely
1 wedge of lemon
fresh ground pepper
1. All of this in a bowl or travel container with a lid for easy lunch travel.
2. Top with Tomato Vinaigrette, or put into a container with lid for easy lunch travel.
-Quinoa Cereal- I make a big batch of Quinoa (1c. soaked overnight in water and then cooked) and portion it out for the week, this is a individual serving.
1/2 cooked quinoa (I soak mine overnight, drain and cook. The ratio is 2 parts water to 1 part quinoa, but I go just a little less on the water since it has been soaking overnight.)
1/4 c. fresh organic blueberries
1/4 c. fresh pineapple, chopped
1 tsp. raw pumpkin seeds
1 T. walnuts, chopped
dash of cinnamon and nutmeg (freshly grated)
drizzle of agave or honey
*optional: 1/2 c. organic goat or Greek yogurt (this is how Billy likes it)
1. Scoop the quinoa into a bowl or container and put all the other ingredients on the top, it’s ready to eat.
2. I mentioned that I portion this all out for the week, when I do this it’s just the cooked quinoa and the cinnamon and nutmeg. Then every morning I take two containers out of the fridge and top it with the other ingredients.
Quinoa- Is highly appreciated for it nutritional value, and it’s protein content is very high. Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a great source of dietary fiber, phosphorous and is high in magnesium and iron. Quinoa is gluten free and easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long duration manned spaceflights! (How cool is that?!)
*I obtained this info form Wikipedia