Quinoa is a gluten-free ancient whole grain that can be used in moderation. Vegetarians will benefit from its complete protein (it contains all 8 essential amino acids). It has a pleasant nutty flavor and is a good source of magnesium, which helps relax blood vessels and minimizes the occurrence of headaches, as well as promotes a healthy heart.

  • 1 cup quinoa, rinsed and drained
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic
  • 1 red bell pepper, finely chopped
  • 2 baby bok choy, chopped (about 4 cups)
  • 1⁄2 cup slivered almonds (skins on)
  • Sea salt and black pepper
  • 1 bunch scallions, finely chopped
Bring 2 cups of water to a boil in a medium saucepan over medium-high heat. Add the quinoa. Cover and simmer for 15 to 20 minutes, until the liquid is absorbed.

Heat the olive oil in a wok or large frying pan on medium-high heat. Use the side of a chef’s knife to smash the garlic cloves on a cutting board before adding them to the pan to flavor the oil. Add the bell pepper and cook for 2 to 3 minutes, stirring constantly, until it begins to soften. Add the bok choy and almonds. Cook for 1 minute longer or until the bok choy brightens in color. Add the quinoa and stir to combine. Season to taste with salt and pepper and add the scallions just before serving.

8 Servings (1 cup each)
Nutrition Information per serving:
Calories: 147
Fat: 6 g (35% calories from fat)
Protein: 6 g (15% calories from protein)
Carbohydrates (net): 15 g (50% calories from carbohydrates)