Check out this antioxidant-packed lunch. I felt so virtuous eating it – not to mention, it was delicious! Quinoa (red) with sauteed swiss chard. Mmm… I’ve been experimenting with different whole grains, especially those that are high in protein and with a big antioxidant punch to boot. For breakfast I had rolled rye – very similar to rolled oats, quick to cook, I just ate it with a drizzle of honey. And for lunch, this red quinoa.
From World’s Healthiest Foods:
A recently rediscovered ancient “grain” native to Central America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
It’s so easy to prepare (similar to rice) and of course, yummy – or why bother, right? I left some plain to eat with honey for breakfast tomorrow, and stirred chopped scallion, radish, red onion, carrot, and garlic into the other half for my lunch today.
And of course swiss-chard, always delicious and nutritious. Trim away the large middle stem/rib, chop the greens, and “saute” in a small amount of water until tender. Right before it’s done I stir in minced onion and garlic, a sprinkle of red pepper flakes and salt, and a small drizzle each of balsamic vinegar and olive oil. Perf.
How gorgeous are these flowers? I love receiving flowers – definitely a sensual pleasure. Plus, just damn fun! These arrived today, via Roger Beck florist, from my in-laws, Dot and John. Occasion? Our four-year anniversary tomorrow. We’re celebrating tonight with the kids, a sure-to-be lovely dinner at D’Amico Cucina, where we all celebrated our first anniversary, making it sort of “our spot.” We think of it as our family’s anniversary, because our marriage brought together not just John and me, but Nathan and A as well.