As a high-fiber and high-protein grain, it's an excellent food. 1/4 cup raw has about 160-170 calories, 31 grams of carbs (of which 3 grams are fiber), and 6 grams of protein. The 1/4 cup cooks up to provide about 1 large cup of quinoa.
I've also been trying to cook a little more with sea-vegetables as they are full of healthy minerals. In addition, they are reported to help the body detox heavy metals and other pollutants. On their own, the flavor of sea vegetables can be a little over-powering, but added to pickled vegetables, the vinegar and textures of the other vegetables provided a good counter-balance.
Happy experimenting with this new recipe! I hope you have as much fun as I did.
Quinoa - 1 cup cooked
Brown onion - 1/2, sliced finely
Garlic - 1 clove, finely minced
Rosemary - 3 large sprigs, leaves only
Sea salt - 1/4 teaspoon
Eggs - 4 medium sized
Olive oil - 1/2 tablespoon
Salt and pepper - to taste
INGREDIENTS (Serves 2)
Balsamic vinegar - 6 tablespoons
Carrot - 1 medium, julienned
Cherry tomatoes - 10, quartered
Seasalt - 1/2 teaspoon
Dried seaweed (arame) - 1 large tablespoon
Winged beans - 2 stalks, sliced finely
Green chillis - 2 stalks, sliced finely (you can choose to deseed the chillis)
Adaptations for the pickle
If you find balsamic vinegar too acidic, simply replace it with 1/2 cup of fresh lemon juice. You can add 1/4 teaspoon of honey for sweetness.
You can replace the winged beans with 1/2 a cucumber, cubed, sliced or julienned.
Water cress - small bunch (or you can replace this with arugula, lettuce, mesclun mix)
A) Pickled Vegetables
Place all vegetables for the pickle into a glass jar with a tight lid.
Mix in salt and vinegar.
Screw on lid and shake thoroughly. Set aside for 15 minutes.
(Note: this is best made the night before. Extra pickles can be kept to add flavor and texture to other dishes).
B) Cooked Filling
Place garlic, onions and salt into a non-stick pan.
Add olive oil and stir fry gently over medium heat.
When browned, add rosemary leaves. Stir fry for 1 minute.
Add quinoa and mix.
Heat through and set aside.
C). Prepare egg wrap
Beat 4 eggs thoroughly. Add salt and pepper to taste.
Add 1/2 the olive oil to a pan and heat gently.
Add 1/2 the egg mixture egg and coat the pan evenly.
When cooked through, transfer onto 1 serving plate.
Repeat with the second egg.
D) To serve
Place 3 tablespoons of the quinoa and onion mixture on only one side of the egg.
Top with 2 generous spoons of the pickled vegetables.
Add a few stalks of fresh water cress
Gently wrap over and cut at an angle into half.
Serve with a small side salad and top with additional herbs as preferred