- 1 cup black quinoa
- 1-2 heads of broccoli
- ¼ cup onion, sliced
- ½ red pepper, sliced
- 2 large handfuls of spinach
- 1 14-oz can of artichoke hearts, drained
- 2 4-oz cans of sardines, drained
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 tsp high heat oil, like avocado oil
- olive oil, to taste
- In a small saucepan, cook quinoa by bringing it to boil in 2 cups of water. After it starts boiling, reduce heat to low and cover. Simmer 15-20 minute or until water is absorbed.
- While the quinoa is cooking, heat oil in a sauté pan over medium heat. Add broccoli, red peppers and onion to hot oil.
- When vegetables are almost fully cooked, add garlic and let cook until you smell the garlic.
- Turn down heat and add artichoke hearts, sardines and spinach. Let cook until spinach is wilted and all ingredients are heated, about 1-2 minutes.
- Add cooked quinoa to vegetable/sardine mixture. Season with salt and pepper to taste.
- Serve warm drizzled with a small amount of olive oil.
For a printable PDF of the recipe, click here
As a bodyworker trained in Therapeutic Massage and Shiatsu, sessions with Amy focus on addressing your immediate concerns as well as the root cause. She takes the time to listen to your concerns and all aspects of your health. Her work is gentle, but deep to unwind patterns that have been held in the body. Sessions together may include assisted stretching, self-care suggestions and aromatherapy. Her work in conjunction with increased body awareness will give you the tools to curb off future pain and stress. Amy has been practicing bodywork since 2015. For more information about Amy's practice, visit her professional website.