Quinoa is nutritionally superior to all grains - including Bulgar wheat or couscous. Rinsing and using a bouillon cube reduces a bitter taste in this grain. Quinoa has ten grams of highly absorbable protein in a half-cup, also B6 and magnesium to buffer the heart. It is alkaline forming, which slows aging.
Preparation time: 45 minutes
• 1 cup (250 ml) raw quinoa, rinsed in warm water in a bowl, rubbing with the hands
• 2 cups (500 ml) raw green peas – or seven two-week-old eggs (for easier removal of the shell)
• 4 cups (1L) fresh parsley washed and finely cut. Take stems off.
• 2 fresh plum tomatoes, finely diced to ¼-inch cubes
• 1 English cucumber, unpeeled, and diced (3 cups)
• 2 green onions cut fine – the green part included
• 4 fresh mint leaves, or 1 Tbsp dried (opt)
• 3 Tbsp (45 ml) blended omega 3-6-9 oil
• 1 lemon freshly juiced (2 Tbsp – 30 ml)
• 4 cloves garlic, minced
• 2 tsp (10 ml) sesame salt
1. In a small pot on medium heat boil quinoa in 2.5 cups of water and bouillon for 20 minutes. Boil eggs, if using. Cool in cold water while chopping. Use a timer for quinoa and eggs, as cut veggies take 35 minutes. 2. Combine well in order given in a medium salad bowl. Add oil and lemon and continue to toss well.