I know we are all up to our noses in quinoa–but is that necessarily a bad thing? Quinoa is still a protein and fiber powerhouse as far as seeds go, taking only minutes to cook, and easy on the wallet. The texture is not for everyone though, especially children, who tend to shy away from anything “grainy.” So, I set out to take a dish that was a familiar favorite with my kids like lasagna, and quinoize it (yeah that’s my new word) After experimenting with several variations, this lasagna got two thumbs up from both of my children.
Since quinoa is also a complete protein, there is really no reason to add meats. In the lasagna I usually make, I hide at least 5 veggies in the casserole, because my kids are not big fans of salad. I figure this way they get the salad and entree all in one. In the following video, I use onions, zucchini, mushrooms, and fresh basil with an organic marinara sauce. Check the sugar on your marinara sauce–if it’s above 6 grams that is tomato jam, not tomato sauce-no need for that much sugar. Now for you multitasking parents out there who say you never get the time to work out…how about fitting in some exercise while your food bakes? I invited my fitness instructor cousin Mouna aka Moon Doggie Dog to do just that with me. Just pick 5 body weight exercises, like burpees, bicep curls, tricep kick backs, kettlebell swings, or planks, and do 5 sets of 10 each exercise. Then before you know it, your food is done baking and you can enjoy your dinner that much more. You might be able to get your kids in the exercise mix too if they are driving you mad with will all of their extra energy. Once you settle down for your well deserved dinner, you will soon learn that this vegetarian lasagna is very filling. There’s extra protein from the cottage and mozzarella cheeses, and an egg which will help bind the layers together. If you decide to try this recipe please let me know what you think in the comments section!