I’m sort of obsessed with quinoa. It’s a complete protein with all nine essential amino acids, so it’s a great meat replacement. This recipe is one of my favorites as it’s quick, easy and tastes delicious. But, feel free to throw in whatever veggies you have in the fridge!
2 cups quinoa
3 cups water
3 handfuls spinach
1/4 cup sliced almonds
1 avocado, seeded, peeled and diced
2 tablespoons grass-fed butter (I recommend Kerrygold)
1/4 cup extra virgin olive oil
cayenne for a kick
Himalayan pink salt and pepper, to taste
Place quinoa in a large pot, add water and bring to a boil. Cover pot and simmer for 15 minutes. Fluff quinoa and let cool. Add butter to two pans and place both on low-medium heat. Add almonds to one pan and heat until slightly brown. Add spinach to the other pan and cook until wilted. Place quinoa in a serving bowl and add almonds, spinach and avocado. Mix together and drizzle with olive oil. Add salt, pepper and cayenne to taste.