Ok – sort of but not really – I’m being a little over dramatic.

Today’s recipe was created and tested for you yesterday. Stop the press – from creation to your minds in less than 24 hours! Incredible. But as well as the ‘creation’ and ‘cooking’ went – the wheels kind of fell off when it came to ‘testing’. Ridiculosuly delish, don’t get me wrong, so that ‘taste test’ portion was deemed a great success but the ‘quality control’ portion did not. It’s with a heavy heart that I share with you that I, Emily Meagher … have a quinoa allergy.

I’m in the ‘denial’ stage of grief following my at-home diagnosis but after severe cramps for the fifth or so time of eating this delicious and nutritious little grain – I can no longer put it down to coincidence. Since writhing on the couch last night in pain because my gut felt like it was on fire & inflamed to the shiznit, I went to my good ole friend Dr Google for advice. Turns our quinoa allergies, sensitivities and intollerances are far more common than I previoously thought. It’s so unfortunate that I will have to bid adieu to this mighty grain – because it’s such a fantastic gluten-free alternative to serve up for lunch! The symptoms that I experience post quinoa deliciousness are far more severe than any I have experienced from gluten, which is usually a moderate discomfort with cramping and bloating. THIS is more indigestion pain and burning, whole body aching and severe stomach irritation. 

Nonetheless, I will be damned if this incredible dish doesn’t get enjoyed by somebody so I am sharing with all you lucky son-of-a-guns who can eat it up sans death. It’s a fabulous nutrient dense dish for a quick lunch or dinner option.