Who here likes quinoa? Who here knows how to pronounce quinoa? Ha. It seemed like such a foreign food to me until a few years ago when I became fully committed to a real food way of life. Turns out, it’s a pretty healthy and versatile addition to your diet. Here are some quinoa facts from this website:
- Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids
- It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants
I will admit, the taste isn’t all that exciting to me. So I’ve been experimenting with quinoa lately, determined to improve its flavor. I ended up creating something quite yummy with it last week, which I want to share with you.
If you are bored and unimpressed with just a plain spoonful of quinoa on your plate, give this a try!
- 2 cups raw, uncooked quinoa
- 1 lb pasture-raised sausage or bacon (I personally liked the sausage version best)
- 6 eggs from pastured chickens
- 2 teaspoons Herbs de Provence
- 2 teaspoons unrefined salt – like this
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 375* and grease a 9 x 13 inch glass or ceramic baking dish
- Follow directions on bag to cook your quinoa
- While the quinoa is cooking, brown sausage or bacon on stovetop. Let cool and dice into tiny pieces
- Once quinoa is finished cooking, transfer to a large bowl and let cool for a few minutes
- Add your meat, herbs de provence, salt & pepper, and garlic
- Whisk eggs together, then mix in
- Spread into your greased 9 x 13 dish and bake for 30 minutes at 375* or until edges are golden brown
Serve with a large pat of grass fed butter, a fried egg on top, and a side of greens. Delicious for breakfast, lunch, or dinner!