Chicken & Veggie Stuffed Sweet Potato
Quinoa is an ancient grain-like food returning to popularity and revered by those wanting to eat green. Quinoa is packed with nutrition and able to completely replace meat in a meal since it contains all 9 essential amino acids required as building blocks for the human body. Compared to other grains such as wheat, barley and corn, quinoa is higher in calcium, phosphorous, magnesium, potassium, iron, copper, manganese and zinc, and it contains no gluten. Quinoa is best when it has been soaked or sprouted because this process releases it full complement of nutrients and makes it very easy to digest. It is the easiest sprouter ever, taking only about an hour. If you are in a hurry, you need only soak quinoa for 5 minutes. Hooray for speed!
One way to serve quinoa is with grilled asparagus, candied carrots, baby bell peppers and cherry tomatoes in romaine lettuce boats with a honey mustard dressing. Take a lettuce boat, fill it with quinoa and tomatoes, and drizzle it with the dressing, serve the other veggies on top or on the side.
1 cup quinoa, soaked 1 hour and drained well
2 cups water
1 1/2 TBSP Traci’s Kitchen Seasoning Powder
1 T extra virgin olive oil
sea salt to taste
Combine all ingredients. Bring to a boil, stir well and shut off heat. Cover tightly and allow quinoa to absorb all the water, about 10-15 minutes. Fluff with a fork.
Super fast and tastes great.
