The recipe I made is vegan and very nutritious. I told you before I love quinoa but did you know that quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize? In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.
At the moment only the white quinoa can be bought in Hungary. I hope one day I can buy the red and black ones too because I really would like to make different kind of meals from them. The recipe comes from one of my favourite healthy vegetarian blogs, Green Kitchen Stories.