• 1 small cup quinoa
  • 1 cup broccoli florets
  • 1/2 cup red pepper, diced
  • 1 leek, chopped
  • 1 clove of garlic
  • Salt
  • Pepper
  • A pinch of turmeric
  • Extra virgin olive oil


Rinse 1 small cup of quinoa thoroughly to remove antinutrients, soaking for 3 hours for greater effectiveness. Drain the water. Cook the quinoa on low heat with the pot covered for about 15-20 minutes until the water is absorbed. Then cover the pot and let it rest. Meanwhile, quickly sauté 1 chopped leek, 1/2 cup diced red pepper, 1 clove of garlic, and broccoli florets in a pan with a pinch of sea salt, pepper, and a pinch of turmeric in extra virgin olive oil. The vegetables should be sautéed briefly to remain crunchy. Once the quinoa has cooled (preferably in the refrigerator), gently mix it with the sautéed vegetables.

Cooling the quinoa, preferably in the refrigerator, lowers its glycemic index and increases its resistant starch content, which is beneficial for gut health.


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