People are constantly redefining what self care looks like when it comes to food and today’s gluten free cookie, is 1989’s lite cool whip. I think of food, when it comes to me, as being part of self care if it nourishes my body and doesn’t weigh on my conscience. For my unique blood condition, I must eat more protein than the average people and my own personal “my plate” looks like a fred flintstone platter with it threatening to tip over from the abundance of carne. Today I was talking to my hermann of the heart about how it sits on my heart to eat so much meat, but today, what I can do is release myself from the guilt which accompanies choices something I have no choice but to choose. When I cooked for people with more frequency, quinoa was always something I prepared, but it takes so much time I haven’t cooked it much recently; My version of self care happened the moment I realized I deserve the same amount of time spent on my food I cook for myself that I would spend on the food I prepare for others, so Quinoa, with its protein packed goodness, is likely to be on my table more.
This easy way of making flavorful quinoa was pretty simple, and the single pot of protein, starch and veggies, would probably appeal to the rushed mammas and busy self cooking captains of industry who might read this blog, so try it! I used the leftover quinoa as an addition to scrambled eggs for some additional heft, as an homage to the Dunkin Donuts breakfast bowls I have so recently been enamored of!
cup of quinoa
2 cups of chicken / vegetable broth
medium onion, diced
2 tbs of olive oil
2 cups of snow peas or sugar snap peas
2-3 cloves of garlic