Quinoa Recipe
I know I know....I am late posting this but I have been having too much fun playing this week-end.
This recipe comes from a cookbook I bought several years ago. It is entitled Guilt-Free Indulgence...An Art worth mastering...A cookbook with a conscience. It was written by Dr. Mark Percival D.C.., N.D. It was developed for use within The Health Coach Program and published by Dynamic Essentials Inc. New Hamburg, Ontario (519) -662-2520.
Quinoa is an ancient grain of exceptional nutritional value cultivated by the Aztecs.
QUINOA SALAD
Ingredients
1 cup quinoa, rinsed
1-3/4 cups water
1/2 cups finely diced English cucumber ( regular is ok just scoop out the seeds)
4 stems finely diced green onion
1/4 cup finely diced fresh cilantro ( I don't use because I don't like)
1/3 cup corn kernels
3 tbsp fresh lime juice
2tbsp sesame oil
2 tbsp flax seed oil
Flax seed oil and sesame oil are very nutritious but if you do not have just use olive oil.
buying these two can be expensive and flax oil must be refrigerated and has a short
shelf life)
salt and pepper to taste
Preparation
Bring water to a boil in a 1 quart pot, then add quinoa. Reduce heat and simmer covered for 15 minutes, stirring occasionally until grain is tender.
Remove from heat and let cool uncovered.
Toss cucumber, green onion, cilantro and corn kernels with cooked quinoa.
Combine the lime juice, oils, salt and pepper, then add it to the quinoa.
Stir thoroughly with a fork to coat the grains and vegetables.
Serves 4
Sometimes I make the quinoa early and once room temperature place in the fridge until I am ready to make the salad. You want the quinoa totally cooled. Room temperature is ok but I like it chilled.
You could change this up easily by putting anything you like in it. ie white onion, bell pepper, hot pepper sauce what ever floats your boat.
Note : It is very important to rinse the quinoa well. If you do not it will be bitter. Quinoa is glutten free.
Enjoy
Linda B
This recipe comes from a cookbook I bought several years ago. It is entitled Guilt-Free Indulgence...An Art worth mastering...A cookbook with a conscience. It was written by Dr. Mark Percival D.C.., N.D. It was developed for use within The Health Coach Program and published by Dynamic Essentials Inc. New Hamburg, Ontario (519) -662-2520.
Quinoa is an ancient grain of exceptional nutritional value cultivated by the Aztecs.
QUINOA SALAD
Ingredients
1 cup quinoa, rinsed
1-3/4 cups water
1/2 cups finely diced English cucumber ( regular is ok just scoop out the seeds)
4 stems finely diced green onion
1/4 cup finely diced fresh cilantro ( I don't use because I don't like)
1/3 cup corn kernels
3 tbsp fresh lime juice
2tbsp sesame oil
2 tbsp flax seed oil
Flax seed oil and sesame oil are very nutritious but if you do not have just use olive oil.
buying these two can be expensive and flax oil must be refrigerated and has a short
shelf life)
salt and pepper to taste
Preparation
Bring water to a boil in a 1 quart pot, then add quinoa. Reduce heat and simmer covered for 15 minutes, stirring occasionally until grain is tender.
Remove from heat and let cool uncovered.
Toss cucumber, green onion, cilantro and corn kernels with cooked quinoa.
Combine the lime juice, oils, salt and pepper, then add it to the quinoa.
Stir thoroughly with a fork to coat the grains and vegetables.
Serves 4
Sometimes I make the quinoa early and once room temperature place in the fridge until I am ready to make the salad. You want the quinoa totally cooled. Room temperature is ok but I like it chilled.
You could change this up easily by putting anything you like in it. ie white onion, bell pepper, hot pepper sauce what ever floats your boat.
Note : It is very important to rinse the quinoa well. If you do not it will be bitter. Quinoa is glutten free.
Enjoy
Linda B
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