QUINOA & EDAMAME SUPERMIX




  Tania Z gives up this recipe, and I want share with all people on FitnesPedia. Tania Ziesman is a fitness model from Canadá, who has been cover on the web (you can see the older covers here). She continues with the post:


  When I came across this recipe in Oxygen Magazine I immediately knew I wanted to make it. However, I thought it was missing a few things. I substituted garlic powder with fresh garlic (since I love garlic!) , I hate raw onions so I decided to sauté them along with the fresh garlic and add that to the quinoa instead for added flavour. I also added cherry tomatoes to give this dish some colour! Don’t be afraid to tweak recipes the way you like them. After all, your the one eating it! This dish is PACKED with nutrients! Quinoa and edamame both contain all nine essential amino acids to build and repair muscle, making each a complete protein.


  Plant foods are not typically complete protein sources, so these two ingredients are special. Cooking the quinoa in carrot juice gives it a lot of added flavour (since quinoa is pretty bland) and also gives it a kick of Vitamin C.


INGREDIENTS:

  • 1 cup dry quinoa.
  • 1 1/2 cups carrot juice.
  • 1 tsp olive oil.
  • 1/2 cup water.
  • 1 cup edamame, cooked with shells removed.
  • Handful of cherry tomatoes (sliced in half).
  • 1 clove of garlic.
  • 1/2 onion.
  • Small handful chopped cilantro.
  • Black pepper, to taste.

DIRECTIONS:

1. Rinse and drain quinoa. Meanwhile, saute olive oil, onion and garlic in small pan for a few minutes and remove from heat.

2. Bring carrot juice and water to a boil in a pot.



3. Add quinoa and cook for 15 minutes, until you can fluff it for a fork. Stir occasionally.



4. Add onion, garlic and remaining ingredients.



5. Serve and enjoy!



  Serves 4-5. Refrigerate the rest for later; stays fresh for up to 5 days.


  For more information about Tania Z., you can read this EliteDaily interview, or visit her website.


You can read this post in spanish here, or view the original here.



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