Quinoa has been around for a long time. I just tried it for the first time this week for lunch and I’m hooked. It’s super-filling, and you can basically throw together any combination of veggies and spices and make a delish lunch.
Per self.com’s nutrition fact database the serving size is 1 cup (cooked); 222 calories, 8 grams of protein, 5 grams dietary fiber, no cholesterol, and low in sodium–13 mg.
Here’s the recipe, it’s supereasy:
1 green pepper
1 can of whole tomatoes, diced (this is what was in our pantry, you can use fresh, canned diced–whatever you have, I did, however use the leftover tomato juice in the can to cook the veggies in)
1 can of black beans–drained and rinsed
quinoa–already prepared–I did 2 cups dry and cooked it per the packaging
2 tablespoons Cajun seasoning
Cook quinoa as directed on package, while quinoa is cooking, heat olive oil in a large skillet, add the remaining ingredients, including the seasoning. Cook on medium-high until veggies are soft–about 10-15 minutes. Then add the cooked quinoa and let simmer for about 20-30 minutes.