Today after my 6 mile run I whipped up some scrambled and added some quinoa I had left in the fridge from the day before. I make this dish quite often and I thought it’s a great idea to share it today with you for the Sunday Fitness & Food Link -Up.
This dish reminds me of a healthier version of Chinese Fried Rice. When I was a teenager it was one of my favorite meals, but when I became older and more health oriented I liked a a healthier version of this dish so much better!
I usually sautee the quinoa in olive oil, add chopped Kale and Dived Zucchini and then scrambled eggs. I love this meal post run, when I’m starving for real food but I also want to give my body protein for muscle recovery.
Quinoa still remains unknown to a lot of people, meanwhile it is one of the healthiest foods around. Usually people regard quinoa a whole grain, but it really is a seed. The most amazing fact is that quinoa provides all 9 amino acids making it a whole protein – plus it’s gluten-free! No wonder quinoa feels so great post workout! Adding scrambled eggs gives this dish extra points for protein!
Even my picky 5 year old son loves this dish – for John I go easier on the veggies – but he loves it! Hooray! Good quality protein is so essential for little growing bodies!
Here is what you need:
2 cups of Water
1 cup of Quinoa
1 cup of Kale, chopped
1/2 small Zucchini, diced
1 – tbsp olive oil
- bring 2 cups of water with 1 cup of quinoa to a boil
- let it simmer for 15 minutes, quinoa will absorb all the water
- in a saucepan sautee kale and zucchini
- prepare scrambled eggs in another pan
- add quinoa and scrambled egg to kale and zucchini
- mix and sautee for another 2 minutes
Tip: I often prepare more than only 1 cup of quinoa and I store any left overs in a sealed container in the fridge for a day. Precooked and cooled quinoa tastes really good in sauteed dishes like this.
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