Quinoa and broccoli are excellent sources of fibre and nutrition. Quinoa is a good dose of protein and energy source which helps with fatigue syndrome and proper digestion. It is also gluten free and high in alkaline so helps with anyone who also suffers from celiac disease and acidity. I pair quinoa with broccoli here, with ginger, garlic, onions, chilli flakes and dried basil and just a few lashings of soya sauce for flavour.
Broccoli is rich in calcium, iron, phosphorus, potassium, zinc, thiamine, riboflavin, niacin, vitamins A, B6, B12, D, E and K and folate. It has a high antioxidant profile for fighting inflammation – it has Kaempferol, a natural flavonol, which is especially good at reducing inflammation.
You can surely add in some tofu, or paneer if you are okay with dairy, and of course scrambled eggs!
- ¼ cup quinoa - cooked
- 1 tsp red chilli flakes
- 2 tsp garlic minced
- 2 tsp ginger minced
- ½ onion, sliced
- 1 tsp soya sauce
- 1 cup broccoli florets
- 1 tsp salt
- 1 tsp dried basil or 4-5 fresh basil leaves
- 1 tsp olive oil
- Heat olive oil with garlic, ginger and onion and sauté
- Then add the broccoli, soya sauce, salt, red chili flakes and dried basil and sauté
- Then add the cooked quinoa and stir together
- Serve hot
- Optional: serve with a mint yoghurt or tahini sauce