Single dish and healthy lunch at the same time, this proposal is a composition of vegetables mixed together with quinoa.
It is a gluten-free preparation whose taste on the palate is enriched by the consistency of the quinoa.
The sensitivity to gluten is a disorder more and more frequent. It shows with intestinal pains, swelling and difficulties in digesting.
One possible root cause of the sensitivity to gluten is the use of flours more and more refined which include an amount of gluten different from the ancient flours.
Quinoa is a pseudo-cereal naturally gluten-free and with a high fraction of proteins (14g out of 100g of product).
Before cooking the quinoa it is important to wash it abundantly under running water till the foam typical of the saponin disappears completely.
In fact, the saponin is considered an anti-nutrient and if assumed in significant amount may cause irritation to mucous membranes, specifically the intestinal membranes.
In this recipe, I cooked the quinoa in boiling water. In the meantime, I have cut the vegetables in small pieces and cooked in pan together with a slight drizzle of extra-vergin olive oil.
At the end of cooking, I added a small amount of salt and minced aromatic herbs (basil and marjoram) which are perfect to enrich the taste. Everything has to be well strirred together.
I have prepared an abundant portion so as to have enough ready even for the lunch of the day after.
In this case, the dish would have been enriched by adding a portion of protein like bites of chicken os small shrimps.
It is evident that the quinoa is cooked when the grain opens itself and becomes clear. The cooking will take approximately 20 minutes.
Feel Healthy, Feel Good!