Quinoa is gluten free and it’s a complete protein, which means that it contains all the essential amino acids that the body needs for repair. It’s also a good source of lysine, an amino acid important for tissue growth and repair. Your body needs protein for repair and quality carbs to replenish glycogen and quinoa is a good source of both.
Greens such as fresh parsley and basil are full of superfood goodness that is anti-inflammatory to the body. Parsley is rich in chemoprotective oils that can help neutralise carcinogens as well as chlorophyll that is the single most critical substance in plants that allows them to absorb light from the sun and convert that light into usable energy. Chlorophyll helps to nourish the digestive system, support detoxification and elimination and helps to alkalinise the body.
600 g / 21 oz sweet potato cut into large chunks
1/2 teaspoon cinnamon
1 red onion, cut into wedges
6 baby zucchini, sliced
1 cup cooked quinoa
1 lemon
small bunch parsley chopped
1 – 3 tablespoons basil pesto depending on your taste
Preheat oven to 200 C.
Combine sweet potato and red onion with a little olive oil.
Season with ground pepper and a little cinnamon.
Roast for 30 – 40 minutes or until sweet potato is tender.
Saute the zucchini lightly in a pan over the stove. You don’t really want to roast this as they only take 2 – 3 minutes to quickly cook in a pan. Season lightly and set aside.
Remove vegetables from the oven.
Add the quinoa, zucchini, parsley and pesto. Taste and add adjust accordingly.
Spoon into serving bowls and enjoy.
Additions: Top with crumbled feta, chickpeas or ricotta or top with steamed white fish for a protein boost OR add extra vegetables such as baby spinach or sauteed kale.
Serves 4.... Enjoy!!
