Though the name might seem difficult to pronounce, quinoa (pronounced KEEN-wah) is far from difficult to enjoy. Easy to prepare, easy to digest, and nutrient dense, quinoa is a simple, practical, and straightforward choice for everyone. The super-food has earned its place alongside hall-of-fame staples like kale, brown rice and broccoli. Quinoa's taste and texture will not disappoint: it is fluffy and lightweight with a nutty crunchiness that is perfect for salads or lightly cooked vegetables.
1/4 tsp Black Pepper
1 cup Cilantro
2 whole Lime
.37 cup Olive Oil
1 c Quinoa
1/4 c Red Onion (raw)
1 tsp Salt (Mineral Salt
Boil quinoa in 2c water 15 minutes or until soft. Do not over stir or over cook, to avoid quinoa turning to mush. Finely chop mint and onions. Gently mix all ingredients together. Serve immediately or chill in refrigerator for 2 hours before serving1
Quinoa is rich in iron, and restores strength to deficient blood. It contains more calcium than milk, and is rich in magnesium, phosphorus, strengthening the kidneys. Magnesium relaxes and nourishes the heart and muscles, while it promotes heart function.
1. For best results, soak the quinoa in water overnight, or skip the step for convenience.
2. When ready to cook, drain and rinse. Chop the kale. Dice the cucumber.
3. Add all the ingredients except lemon and cucumber to a medium sized pot.
4. Bring to a boil, cover and simmer about 20 min till quinoa is light, fluffy and tender.
5. Stir in raw cucumber and garnish with the fresh lemon juice.