This is a great lunch or side dish. Quinoa is an ancient grain and a good source of protein. Quinoa is a complete protein. It is full of good nutrients and vitamins. This means that while you are eating quinoa you are ensuring that your body is getting good quantities of the right minerals to keep you healthy while you are on a reduced diet.
1 cup Quinoa
1 ½ cup cold purified water
1 chicken stock cube (or substitute water & cube for homemade stock)
¼ cup sprouts – pea sprouts are my favourite
1 tomato – diced
2 green onions – diced
¼ cucumber – diced
1 tsp fresh basil – chopped
1 tablespoon olive or flax oil
1 tablespoon balsamic vinegar
Measure and rinse Quinoa, pour into medium sauce pan, add water and stock cube. Bring to boil and reduce to simmer. Simmer for 10 minutes, removed from heat, cover and let cool. Mix oil and vinegar. Transfer Quinoa to glass bowl, mix in vegetables, sprouts and basil. Add oil and vinegar, toss and enjoy.
Notes: Recipes submitted by
Shannon Bliss, CNP, ROHP, RNCP, Certified Nutritional Practitioner and Certified Live Cell Microscopist. Kelowna 250-801-2798
Special Diet: Gluten Free, Vegetarian, Low Sodium, High Protein, High Fibre, Low Calorie, Diabetic - Low Carb
Category: Shannon Bliss Recipes
Submitted By: Shannon Bliss
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Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. The Incas, who held the crop to be sacred,referred to quinoa as chisaya mama or mother of all grains, and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.
The health benefits of eating almonds in moderation promotes lower cholesterol levels, prevents heart disease and can help with weight loss.