Today marks the three month mark for hip surgery number two which was a Labrum Tear scope on my left hip in July 2013. I left work early to go up to Boston for the doctor’s appointment and by the time I arrived home it was after 7pm. I decided to make Quinoa for dinner as I had an assortment of fresh veggies from the farm in the fridge as well as some Organic Quinoa from whole foods.
Quinoa is a super food as it is high in both protein and fiber, contains 9 amino acids, has high levels of unsaturated fats, is rich in minerals, and is also gluten free.
Ingredients: Quinoa, olive oil, water, one yellow pepper, 5 medium shiitake mushrooms, 3/4 bunch of rabe, 2 cups green beans, crushed red pepper, black pepper, garlic powder, onion seasonings, 1/2 lemon, 1/2 lime, lemon pepper seasonings. Servings: 4
Recipe: Total Time: 25minute. Prep Time 10minutes Cook Time: 15Minutes. Boil 1 cup of Organic Quinoa from whole foods and 2 cups of water on the stove for 15minutes. While the Quinoa is cooking cut up one yellow pepper, 5 Medium sized mushrooms, and 3/4 bunch of rabe. Place the cut up vegetables into a pan with 1 tablespoon of olive oil, crushed red pepper, black pepper, garlic powder, onion seasonings, lemon pepper seasonings, 1/2 lemon, 1/2 lime and sauté for 10 minutes or until the Quinoa is finished cooking. Mix the quinoa into the pan and add one teaspoon of feta cheese. While the Quinoa and veggies are cooking sauté two cups of green beans with crushed red pepper and one teaspoon of olive oil. Quick, healthy, delicious. Enjoy 😉