From the book Ronaldo's Kitchen...
Lunch and dinner should contain lots of nutrients, fibre, protein and fats to help control energy levels and maintain a healthy immune system. Quinoa is an excellent source of carbohydrates (low GI) and also contains adequate amounts of fats, protein, fibre, vitamins and minerals. Every seminar or presentation I do, I show you how to make quinoa salsa and everyone loves it! This is an easy and delicious lunch, dinner or snack.
300g uncooked Quinoa (any colour)
400g or 2 tins of cooked kidney beans, drained and washed
1 cup of cherry tomatoes - cut in half
1 big red onion, diced small
1 green capsicum - diced small
1 red capsicum - diced small
2 garlic cloves - minced or finely chopped
1 small red hot chilli (optional)
100g kalamata olives - sliced
1 cup of chopped coriander
2 whole limes - squeezed
4 tablespoons of olive oil
2 teaspoons of salt and pepper - season to taste
How to do it
For 300g of Quinoa you will need 600ml of water. Bring to the boil, reduce cover with lid and simmer. Keep an eye on the water level and before it has fully evaporated turn the heat off. Keep the lid on. Leave for another 10 minutes or until water has fully evaporated.
Transfer the cooked Quinoa to a bowl and cool down before making the recipe.
Mix all the other ingredients in a bowl. Drizzle the olive oil, lime, salt and pepper to taste.
High in nutrients, protein and carbohydrates - gluten free
Anti ageing food
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