Source: Flickr / pankaj
. (di spo0nman)
Quinoa cooked in miso with a selection of vegetables
Ingredients: 1 cup of uncooked quinoa, 1 cup of frozen broad beans, 2 handfuls of shredded cabbage leaves, handful of chopped green beans, 1 yellow pepper, 1 garlic clove, 1-2 teaspoon of miso, 2 cups of boiled water, 1 anise star, 2 teaspoons olive oil.
Sunny weather plus a healthy workout involving kettle bells, press ups, pull-ups, dips and more, has helped me get creative in the kitchen!
This is a quinoa with miso, broad beans and cabbage – a good source of protein found in quinoa, miso and broad beans. Protein is needed after exercise to help muscle repair and growth. It’s a low GI dish which will release energy slowly to the body and help you stay fuller for longer. Quinoa is great as an alternative to rice – it’s richer in nutrients and so easily digested. All parts of this dish are ate-able including that cute little flower on top.
In a saucepan bring some water to the boil and add 1 cup of frozen broad beans. Bring to the boil and then lower heat to medium – cook for another 3 minutes. Drain and leave to cool down so that you can pop beans out of their skins. Wash quinoa using a sieve. Melt 1 teaspoon of olive oil in a saucepan and add anise star plus quinoa – coat quinoa in oil. Add 2 cups of boiled water and bring to the boil on a medium heat. Then lower to simmer for about 10 minutes then stir 1-2 teaspoons of fermented miso (depending on how rich you like it!). Cook until water has absorbed and grains are fluffy. Switch off heat. Steam shredded cabbage and chopped beans. While vegetables are steaming pop beans out of their skins. In a frying pan add 1 teaspoon of olive oil and lightly saute the garlic and sliced pepper – no longer than a minute to retain crunch and nutrients from pepper. Switch off heat and add steamed vegetables, 2 cups of quinoa, shelled broad beans – combine well. Serve up.
(via foodopia)Source: eatyourselflean