Last week, a friend emailed me the article “Winning Without Wheat” from the March 2010 issue of Men’s Health. In summary, the article is about the effects gluten has on digestion and endurance and how the Garmin Transitions team went gluten free for the Tour de France.
Always inspired by better digestion, and armed with a recipe from the Gluten Free Goddess, I decided to power my workouts a little differently this weekend. Instead of throwing some pasta in a bowl, dumping some sauce over it, making garlic bread and calling it dinner, I went a gluten free route - Quinoa.
Quinoa is a seed that comes from a grain-like crop closely related to beets and spinach. It is also one of the only plant based protein sources. Quinoa has a lot of fiber, magnesium and iron. When cooked, it has a fluffy texture similar to couscous and a nutty flavor.
Quinoa with Roasted Brussel Sprouts, Leeks and Slivered Almonds
First, go buy a rice cooker. It will greatly simplify your life and make you happy. Then dump in these ingredients:
- 1 cup of quinoa
- 2 cups of water
- A dash of olive oil, and a tiny bit of sea salt
- Your new amazing rice cooker will do the rest
- 4 Tbs. Olive oil
- 2 Tbs. Balsamic vinegar
- 1 pound of brussels sprouts, quartered
- 1 leek, wash trimmed and diced
- 1/4 cup slivered blanched almonds (find them in the bulk food section)
- 1/4 cup plump golden raisins
- Sea salt to taste
- 2-3 minced garlic cloves (less if you don’t like garlic as much as I do)
- Note: the original recipe calls for dill, but I don’t really like dill, so I used parsley