4 Reasons to Eat Quinoa – Dr. Weil’s Daily Tip

4 Reasons to Eat Quinoa – a few QUINOA recipes below:

 vegetarian mung bean, quinoa, & kale soup (Joan’s soup)

vegetarian CUTLETS with quinoa

quinoa taboule salad:

to serve 4
1 bunch finely chopped organic flat leaf parsley
1 small bunch chopped chives, or 3-4 sliced green onions
1/2 cup cooked quinoa
3-4 ripe roma tomatoes, cubed
sea salt, red pepper flakes-to taste
juice of 1 large lemon (or 2 limes)
1 tbsp extra virgin olive oil (or sesame oil)

fava bean & Quinoa salad

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3 Comments on “4 Reasons to Eat Quinoa – Dr. Weil’s Daily Tip

  1. most recipes for cooking quinoa call for a 1:2 ratio-so one part quinoa for 2 parts water (or broth)-but i like my quinoa less soggy, so after thoroughly rinsing it i add 1 and 1/4 to 1/2 cups of water (or broth) per cup of quinoa. i like to “toast” the quinoa for about a minute or two, then add the water, bring to a quick boil, reduce the heat and let it cook (simmer) for about 15-20 minutes. when most of the water is gone I turn off the heat, cover the pot with a lid and let it steam for about 10 minutes.

  2. Pingback: easing into spring: minty fresh taboule and a green bean salad with blood oranges | Cooking Minette

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