Aren’t the colours of this meal just amazing? I love it when what’s on my plate is not only healthy and delicious but also pleasing to the eye. The bright red of the tomatoes, the violet of the red onions, the dark green of the spinach leaves quite well camouflaged by the green and yellow of the courgette, and all of that mixed with shades of beige and brown from the quinori.

Spinach is a wonderful, nutrient packed ingredient, it’s a shame that it’s taste doesn’t agree with me. I like a challenge, so I experimented to see if I could sneak it into a meal without it tasting like spinach and this one fits the bill for me. So if you are not a spinach fan but would like to sneak it into your eating plan from time to time, try this out. Oh, by the way, quinoa used to be on that same list of foods I don’t like until I got creative with it.

Here is what you need (serves two):

  • 1/2 cup of quinori (this seems to be an original mix from Priméal and includes red quinoa, whole rice, regular quinoa, chick peas and sesame seeds); regular quinoa or a different quinoa mixture will work too
  • 1 red onion
  • 1 good size courgette
  • 1 small colander full of spinach (you can tell, I’m not used to giving quantity instructions for spinach :-))
  • two hands full of cherry tomatoes
  • 1 tsp of red curry paste (you may want to use more or less depending on how spicy you want it)
  • coconut oil
  • extra virgin olive oil
  • salt and pepper

Here are the super simple instructions how to make it:

Cook the quinori (15 min) in one cup of water without a lid. While the quinori is cooking:
heat up some coconut oil in a frying pan on medium temperature.
Peel the onion and cut it in half (cutting from it’s base to its tip). Cut one half in small pieces and the other half in 6 wedges. Fry the pieces and the wedges until they go soft.
Meanwhile cut the courgette into pieces and then add them to the onion. Season with freshly ground black pepper and salt (I like to use herb salt).
Add the spinach leaves and the curry paste a few minutes before your quinori is ready.
Add the quinori (the water should be completely gone) and the cherry tomatoes (cut in half). Taste to see if you need more salt, pepper or curry paste.
Sprinkle everything generously with olive oil.
If you would like to add extra protein (quinoa is relatively high in protein), you could add a fried egg on top.

The ingredients of this meal are a good source for:

  • vitamins A, B6, C and K as well as Folate
  • calcium, iron, magnesium, potassium and manganese
  • dietary fiber
  • omega 3 fatty acids

They also include anti-inflammatory and anti-oxidant power as well as prebiotics which is the food for the good bacteria in your gut.