Yes folks, gluten can be a bit unkind to your health if you eat a lot of it. In all honesty, I haven’t been able to cut gluten out of my diet entirely, but I try my best to find alternatives to wheat whenever I can. For example, I buy rice bread instead of regular bread, corn pasta instead of wheat pasta, and quinoa instead of couscous, and I like to think my body is grateful for it! 🙂 As an avid fan of Moroccan food, cutting down the couscous has been ( and still is ) a personal struggle of mine. But since I discovered how hassle free quinoa is ( thanks to the lovely folks over at Hodmedod’s ), things have been a lot easier. If you’re not used to cooking with quinoa, I highly recommend it. It’s fantastic! I use it to make cold salads, quinoa risotto, or as a side for my curry dishes. Just the other day I made this sweet/spicy beetroot quinoa with spinach and orange. So good! If you ask me, I think we should all eat more red plant-based food. ❤ I hope you enjoy the recipe, do leave me a comment below. I’d really love to know how you liked it!
- 150g spinach
- 225g quinoa
- 1 beetroot ( cooked & semi-pureed )
- 1 tsp cumin
- 1-2 oranges ( chopped )
- 30 – 40g pine nuts
- 1 tbsp pine nut butter
- Juice from 1/2 lemon
- First, cook the quinoa in veg broth for 15 minutes.
- In a pot, cook the spinach until it has wilted. Add the beetroot, orange slices, and pine nuts.
- Add the cooked quinoa and the rest of the ingredients, and cook for a further 5 minutes on low heat.
- Serve immediately.