Today's recipe was created and tested for you yesterday. Stop the press - from creation to your minds in less than 24 hours! Incredible. But as well as the 'creation' and 'cooking' went - the wheels kind of fell off when it came to 'testing'. Ridiculosuly delish, don't get me wrong, so that 'taste test' portion was deemed a great success but the 'quality control' portion did not. It's with a heavy heart that I share with you that I, Emily Meagher ... have a quinoa allergy.
I'm in the 'denial' stage of grief following my at-home diagnosis but after severe cramps for the fifth or so time of eating this delicious and nutritious little grain - I can no longer put it down to coincidence. Since writhing on the couch last night in pain because my gut felt like it was on fire & inflamed to the shiznit, I went to my good ole friend Dr Google for advice. Turns our quinoa allergies, sensitivities and intollerances are far more common than I previoously thought. It's so unfortunate that I will have to bid adieu to this mighty grain - because it's such a fantastic gluten-free alternative to serve up for lunch! The symptoms that I experience post quinoa deliciousness are far more severe than any I have experienced from gluten, which is usually a moderate discomfort with cramping and bloating. THIS is more indigestion pain and burning, whole body aching and severe stomach irritation.
Nonetheless, I will be damned if this incredible dish doesn't get enjoyed by somebody so I am sharing with all you lucky son-of-a-guns who can eat it up sans death. It's a fabulous nutrient dense dish for a quick lunch or dinner option.
Keen-as Quinoa Bowl
1 cup quinoa (preferably a certified organic variety)
1 head brocolli
1 ear of corn
1/2 sweet potato
Wash thoroughly and chop all vegetables into small bite size pieces. Bring 2 cups liquid (I used a nice homemade vegetable stock) and 1 cup quinoa to the boil. Once boiling, reduce to a simmer, stirring occasionally until all the liquid has been absorbed and the quinoa 'sprouts' its little tail! While simmering, start to lightly steam your vegetables. Starting with the heartier root vegetables, sweet potato, and then moving on to those veges that take near no time at all, like the humble little zucchini. Shave the corn kernels off the cob using a sharp knife and mix all vegetables together. Once the quinoa has plumped and is ready, add it to your veges and mix thoroughly to evenly spread the love. Season with sea salt, pepper and nutritional yeast for additional taste explosion!
Blessings and a heavy heart from my impending quinoa ban x
*If you want to find out more about Quinoa intolerance and its symptoms - click here to have a read of this helpful Livestrong article that I came across during my panic-driven search saga.