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Issue 195: Quick Quinoa

Quinoa Tabouli

Quinoa Tabouli

Ingredients:
4 cups cooked quinoa
2 ripe tomatoes (in small dices)
½ red onion, finely diced
1 cucumber, peeled and diced
1 sweet pepper; any color, diced
2 cups (packed) finely chopped flat leaf parsley
½ cup finely chopped mint
1 large lemon or 2 small lemons, juiced
¾ cups extra virgin olive oil
salt, to taste

Directions:
Pile the quinoa in a large bowl and allow to cool almost to room temperature. If you put the fresh veggies into hot quinoa, they will partially cook, and you will lose some of the crunch that makes this salad memorable. Add all the chopped vegetables and herbs, and toss to mix. Mix the lemon juice and olive oil in a cup, then sprinkle the mixture over the salad. Toss to coat all of the vegetables and the quinoa. Salt to taste.

Recipe courtesy of Dr. Josh Axe (www.draxe.com)

 
Apple, Quinoa and Kale Salad

Apple, Quinoa and Kale Salad

Ingredients:
1 ½ cups quinoa (cooked)
4 Tablespoons olive oil
½ organic lemon (peel and juice)
2 Tablespoons hot English mustard (or stone ground)
sea salt and pepper
4 large leaves of kale
2 red apples
1 handful sprouts
½ cup goat feta cheese

Directions:
Cook the quinoa, and let it cool. Mix olive oil, lemon and mustard for the dressing in a small bowl. Rinse and chop the kale and apples. Mix all the ingredients and top with goat cheese.

Recipe courtesy of Dr. Josh Axe (www.draxe.com)

 
Quinoa Pudding

Quinoa Pudding
Serves 6

Ingredients:
1 cup quinoa
6 cups water
3 large eggs
3 cups whole organic milk
1 teaspoon vanilla extract
½ cup plus one Tablespoon rapadura
½ teaspoon cinnamon
pinch of salt
¼ cup slivered almonds
¼ cup raisins

Directions:
Wash quinoa well and drain. Bring water to a boil and cook grain until white spots appear in the middle, or 7 to 8 minutes. Drain.  Preheat oven to 350 degrees Fahrenheit. Whisk together milk, eggs, vanilla, rapadura, ¼ teaspoon cinnamon and salt. Stir in quinoa, nuts and raisins. Pour into butter 9” baking dish, and sprinkle remaining cinnamon and rapadura on top. Bake 35 to 40 minutes until set. Serve warm or at room temperature.

Recipe courtesy of Chef Carol Green (www.tasteofhealing.wordpress.com)

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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