The other day Hubby came home from a long day with a headache. So being the
crazy person totally normal person I am, I immediately knew I wanted to make a dinner loaded up with foods high in magnesium. He gets migraines from time to time, and sometimes a regular headache can turn into a migraine for him.
Magnesium is a mineral that can both help treat and prevent migraines. This is because magnesium helps to relax muscles and nerves, and aids in nerve communication. Soybeans, spinach, and quinoa are all great sources. And fried rice is one of Hubby’s favorite meals. So that made dinner decision super easy! And, I have to say, it was not a let down.
I might be slightly obsessed with quinoa lately. It cooks soo quickly, sometimes I only cook it for 10-15 minutes, and it goes with just about any flavor.
Healthy highlight of spinach: You may have heard of beta-carotene, the vitamin that gives carrots their orange color. Well, it might surprise you that spinach is an excellent source of this vitamin! You can’t see the orange color because the green from the chlorophyll covers it. Interesting, right!? The beta-carotene is great for your eyes and your skin. Spinach is also high in iron and a great source of protein (per calorie it has more protein than red meat). It has been shown to prevent cardiovascular disease, and cancer. In fact, in a study of different vegetables and their affect on prostate cancer, spinach showed significant protection against aggressive prostate cancer. Spinach also reduces inflammation, and recent studies have linked inflammation to depression. So eat your spinach and smile!!
- 1 cup Quinoa (I like Bob’s which you can get here, because it is prerinsed)
- 1¼ cups Water
- 1 tablespoon EV Olive Oil
- 2 Bell Peppers (diced)
- 1 medium Onion (diced)
- ½ cup Edamame (I buy the frozen organic variety)
- 1 cup baby Spinach (tightly packed)
- 2 medium Carrots (shredded)
- ½ teaspoon grated fresh Ginger
- 2 tablespoons gfree Tamari (or gluten free soy sauce)
- In a medium pot bring the quinoa and water to a boil
- Add a lid and turn the heat to low and set a timer for 15 minutes
- While the quinoa cooks chop the veggies
- In a large pan add the oil, peppers, and onions
- Cook until softened, about 5 minutes on a med-low heat
- Add the edamame and spinach, cook on low until the spinach begins to wilt
- Add the quinoa, carrots, ginger, and tamari
- Stir well to combine