Quinoa is a highly nutritious seed that is often confused for a grain. Quinoa is truly a seed, and a high protein one to boot. As a matter of fact, the amino acid content of quinoa seeds in general is considered well balanced. Quinoa has a lower sodium content and is higher in calcium, phosphorus, magnesium, potassium, copper, manganese, and zinc than wheat, barley, or corn. Quinoa also contains 5 grams of fiber in just a halfcup.

Lunch: Quinoa Pilaf

1 + 3/4 cup water
3/4 cup quinoa
1 x tablespoon plus 1 teaspoon olive oil, divided
1 x red bell pepper, seeds removed, chopped
2 x scallions, sliced thin
2 x teaspoons white wine vinegar
Sea salt and ground pepper

Combine water and quinoa in a medium saucepan, bring to a boil. Reduce heat, cover, and simmer until tender, about 15 minutes. Drain and place in a mixing bow. Heat teaspoon of the olive oil in a small skillet over medium heat. Add bell pepper and scallions and cook until softened, about 3 minutes. Add to quinoa, along with the white wine vinegar and remaining oil. Stir to combine. Season with sea salt and pepper to taste. Serves 2-4.

Dinner: Coconut Quinoa Pilaf

2 x cups quinoa
1 x cup coconut milk
2 x cups water
1 x bunch green onions, sliced
1 x red bell pepper, seeds removed, diced small
3-4 cloves garlic, minced
1/2 teaspoon crushed red chili flakes
1/2 cup fresh cilantro, chopped
Sea salt and ground pepper

Place all ingredients except the fresh cilantro in a large saucepan over medium-high heat. Cover and bring to a boil, then turn down and allow to simmer for 15-20 minutes. Remove from heat and allow to sit for about 5 minutes. Add chopped cilantro and gently fluff with a fork. Serve hot. Serves 2-4.