I often suggest quinoa to my clients as a fantastic alternative to rice, pasta to any dish & it’s gluten-free….so it’s easy to digest…contains more calcium than milk & even stimulates milk flow in  breastfeeding mothers!!

Quinoa is also full of magnesium, iron, potassium, phosphorus & B3….with the bonus of being plant protein – so this is a meal in itself!!

Here’s a great recipe I found which also includes turmeric – great to support liver, anti-inflam, anti-ox for this time of year….which I LOVE!!  🙂

Ingredients

• 1/2C quinoa
• 2tsp olive oil
• 2 spring onions, finely sliced
• 2C baby spinach leaves
• 1tsp turmeric powder
• 1tsp curry powder
• 300g tofu, lightly mashed with fork
• 2tsp tamari
• 1 red chilli, deseeded, chopped

Method:

1. Cook quinoa as per packet instructions.
2. Heat frying pan & add oil & spring onion, cooking for 1min. Add spinach & cook till wilted.
3. Add curry & turmeric powders & cook till fragrant.
4. Add tofu, tamari & cooked quinoa, & stir to combine. Cook for 2mins till heated through.
5. Season well & sprinkle with parsley or chopped coriander. You can serve this dish warm or chilled alone or alongside meat serving.

*recipe from Woolworths Fresh Magazine #158