Sunday, 21 July 2013

Red & White Quinoa Bowl (300 calories)



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Did you know there was more than one kind of quinoa? I was surprised to discover that as well as the familiar white kind, there are also red and black varieties. As well as adding a bit of extra colour, the taste and texture of the different kinds are subtly different - they're a bit more crunchy. For this dish, I mixed red and white.

Three Types of Quinoa

I wanted to make something that was suitable for a 5:2 fast day, and a 50g helping of quinoa is already a couple of hundred calories. Fortunately you can fit a lot of vegetables into a very small amount of calories.

I wanted to keep it simple so I just used mushrooms and peppers, to stick with the red-and-white theme, but you could choose any combination of veggies. In hindsight, think asparagus would work really well with the lemony dressing.

5:2 Intermittent Fasting button5:2 Diet
This dish has approximately 300 calories per portion. Swapping the mushrooms and peppers for other vegetables (especially green veg) won't have a huge impact on the calorie count.

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Red & White Quinoa Recipe
Serves 2

40g red quinoa
60g white quinoa
200g mushrooms
2 red pointed peppers (200g)
1tbsp lemon juice
1tbsp wholegrain mustard
  1. Cook the quinoa according to the instructions on the packet (the red may take a couple of minutes longer than the white - mine did).
  2. Chop peppers into large chunks and quarter the mushrooms.
  3. Mix the lemon juice and mustard together.
  4. Add the vegetables and the lemon/mustard to a frying pan, and saute over a medium heat for 5 minutes until softened.
  5. Add the quinoa to the pan with the vegetables, and toss through to coat in the lemon dressing.


4 comments:

A Cuban In London said...

Beautiful recipe involving an ingredient (quinoa) whose pronunciation still confounds me. :-) Many thanks.

Greetings from London.

Josephine said...

I love quinoa; it's so versatile and I love the crunch it gives you when you mix it with other grains. I've never thought of mixing it with mushrooms though; I have to give this one a try! It's delicious to cook the quinoa in a broth seasoned with some oregano and sliced garlic and a pinch of chili: it brings a lot of depth to the flavour!

Rachel said...

I don't think I'd known about red quinoa, but anything that helps to make a dinner look more interesting is probably a good thing!

christine said...

lovley dish:) I took a quinoa salad to a Jacob's Join last week - most people there had never heard of it! They enjoyed the salad, though:)

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