Dinner Is Served: Quinoa Style

By Sami Sweeney May 21, 2014

Quinoa is absolutely one of the best and most delicious options for us gluten-free people out there. I have been gluten free now for almost two years as prescribed by my doctor to help fix some serious stomach issues I was having. My dad has Celiac Disease and has for all my life so it was no shock I was right behind and it was also a pretty easy transition for me… at home. But, I am over 8 hours away at a University and mom isn’t cooking for me (unfortunately). In an effort to make healthy options, but still fueling my exercise habits, only every eating salads with no carbohydrate source was just not going to cut it.

It wasn’t as if I had to change a great deal in this area because my carb sources pre-gluten intolerance were generally wheat breads, sweet potatoes, baked potatoes, brown rice, and spaghetti. I don’t have much of a sweet tooth, so I wasn’t having cupcakes, cakes, donuts, cookies, etc all the time (don’t get me wrong, I ate them but I just naturally don’t choose that as a snack). The biggest transition was the wheat bread to gluten free bread, and my morning breakfast cereal. I am a die hard Special K Cinnamon Pecan fan… literally the only thing I truly miss about being pre-gluten free. Side Note: Special K company, I would be your number one buyer if you could help me out here;). I am certainly lucky that in this generation it seems as if everyone is gluten free so the transition to buying gluten free foods and still having lots of options was not a problem. Eating at home was cake (no pun intended), and even eating out has become easy after learning a few tricks of the trade from my dad and just sticking to normal, not-so-fancy sauce added meals. The biggest thing was learning to cook for myself and being creative with it. However, I have loved this time! It has been a blast getting into the kitchen and getting out of my routine and trying so many different food sources. Like I said, I love to workout, so I must refuel properly! Therefore, my carb sources that have become much more common are gluten free oats, brown rice, sweet potatoes, gf cereals (thank you Chex), gf bread (thank you Udi’s), and lastly, certainly a staple and repeat in my dorm room… quinoa.

I know quinoa is on the rise for it’s popularity in the health world and I think that is great because it truly is a great option, packed with nutrients to fuel the body. But, even more so, I love the taste! Maybe it’s a personal preference, but I highly recommend it!

So as a repeat quinoa is on my dinner plate often and there are seriously endless options, but tonight I shall share the one that hit the spot this evening and is super easy to make with minimal ingredients…

Quinoa Bowl with Egg

– 1 cup quinoa
– 1/2 cup kidney beans
– 1/2 cut red bell pepper
– 1/4 sliced avocado
– 1 cooked egg

1. Make quinoa as listed on package (usually ~15 min on stove top with 1 part quinoa, 2 parts water)
2. Mix quinoa, kidney beans, and cut up pepper together in bowl
3. Cook egg (I like mine in the skillet) and top on mixture
4. Slice avocado on top
5. Serve hot and ready, and dig in 🙂

*This recipe was originally published on Sami’s blog, PBAndOats. For more from Sami, visit www.pbandoats.wordpress.com.

Related Posts