The Wellness Wife brings you yet another “stand in front of my refrigerator and decide what I’m going to throw in a pan” recipe! I seem to have those moments most often when I’m on my monthly purification diet to curb my menstrual migraines. This recipe contains no potential headache triggers. I chose white vinegar because it’s the only vinegar that I know of that is not a headache trigger. The quinoa provides your protein. The quinoa, artichoke, brussels sprouts, spinach, vinegar, and olive oil all have anti-inflammatory properties. So, eat up for good health!
Veggie Quinoa for One (or More)
- 1/4 c. uncooked quinoa
- 3/4 c. artichoke hearts
- 1 c. spinach, chopped
- 4 brussels sprouts, chopped
- 1 clove garlic, minced
- 1 tbsp. olive oil
- 1/4 tsp. Celtic sea salt
- 1/4 tsp. pepper
- 1 tsp. vinegar
Cook quinoa in 1/2 c. water per package instructions. While that is cooking, saute the garlic in olive oil in a pan over medium low heat. After about a minute, add artichokes and brussels sprouts and saute for a couple of minutes, just enough to heat through. Add spinach, salt, and pepper. Saute for about a minute. You don’t want the spinach to get too wilted. Lower the heat if you need to. When the quinoa is finished, add to pan and mix thoroughly. Add vinegar and mix again. Serve immediately.
The reason I call this “or more” is because this can be doubled, tripled, etc. depending on the number you are serving. My husband and stepdaughter were not home so this was the perfect size for a healthy, anti-inflammatory meal for just me.
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