From a Dietitian's Perspective
This recipe is safe for celiac or sensitive individuals with its gluten-free structure, and is also a functional main meal with its plant protein, fiber and antioxidant content.
Quinoa is a complete protein source containing 9 essential amino acids. It is easy to digest and provides long-term satiety with its low glycemic index. The base with tomato paste and olive oil contains powerful antioxidants.
Thanks to the greens, prebiotic fiber that nourishes the intestinal microbiota is taken. Maintaining the acidic balance with pomegranate syrup and lemon also supports digestive enzymes.
Ingredients
8 tablespoons white quinoa
4 tablespoons extra virgin olive oil
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
1 tablespoon tomato paste (heaping)
1 tablespoon pepper paste (heaping)
3 sprigs of green onion
½ bunch of parsley
¼ bunch of dill
Spices: Salt, red pepper powder, cumin, dried mint
Sauce: Lots of lemon juice , pomegranate syrup
Preparation
Step 1
Wash quinoa in plenty of water. Boil in cold water for 15 minutes. There is enough water so you don't need to drain it.
Step 2
Sauté the onion and garlic in olive oil. Then add the tomato paste and spices and mix.
Step 3
Add the boiled quinoa to the mixture and mix. Add the finely chopped green onion, parsley and dill.
Step 4
Season with plenty of lemon juice and pomegranate syrup. Serve cold with arugula and pickles.