The other day, I spoke to a friend about food and eating healthy (cue The Sound of Music: these are a few of my favorite thi-…just the food part. Yeah, just the food part). We discussed a lot: a new gym membership (which has been going splendidly awful for me), bread, crackers, rice, and carbohydrates. You know, things to avoid or eat in strict moderation when trying to get fit.

For some reason, my mind went immediately to quinoa. Oh my goodness! Is it a starch, a carbohydrate? Oh gosh, what if I have to eat this in moderation? Et tu, quinoa? ET TU???? 

Haha, kidding.

After some frantic googling, I found out that quinoa is high in protein and it is something that I can EAT EVERYDAY! (Insert crazy eyes and immense joy here.) Usually, when I really like something, I will eat it until I get sick of it. I finally figured out how to make a decent batch of quinoa, so I am proud to say that quinoa and I are basking in the bliss of our honeymoon stage. Much to my surprise, quinoa is easy to make. You just need a few steps to commit to heart and you can start making quinoa as a rice substitute, in salads, et cetera.


You are going to need 2 cups of water or vegetable, chicken, or beef broth, 1/4 cup of vegetable quinoa, one individual package or 1/4 cup of dried cranberries, and 1/4 cup of crumbled feta cheese. 

quinoa 2

Pour two cups of water in a small pot and set to boil over medium-high heat. When the water begins to boil, pour in the quinoa. Reduce to low heat, cover the pot, and let that bad boy sit for about 12-15 minutes. After said time, the water should be gone and the quinoa should be fluffy and puffy. Add the feta cheese and dried cranberries, mix all the ingredients together, and you are done!

It is always great to find foods that you like that are also healthy. Occasionally, this is the case for me and when that happens, win-win! I want you all to be winning out there as well, so I hope you find this recipe helpful to you.

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