I had a great day at the beach today, welcoming friends from Sweden who are here to visit us for a week. I also received an amazing and so well deserved massage from my dear friend Andrea. I believe I actually fell a sleep and snored for a while. I came home to a starved bunch so a fast dinner were in order.
I made quinoa and served with a side of Asian marinated seitan but I think the quinoa could be served alone, maybe even with a salad. Quinoa can be bitter tasting if not properly rinsed before cooking. I place my quinoa in a strainer and rinse it in hot water. This way you will get rid of the bitterness and be left with a nutty flavor. The recipe came from a Martha Steward recipe but I changed it a little.
Quinoa is base food I always have at home because it’s powder food which is protein and iron rich, is easy to digest, popular wit kids. It’s also gluten free so it’s perfect for anyone suffering from gluten allergy.
- 1/4 cup almonds
- 1 cup quinoa
- 1 1/2 cup small broccoli florets
- 1 tbs muscavoado sugar
- 1 tbs finely chopped shallots
- 1 tsp curry powder
- 1/4 tsp sea salt
- 2 tbs fresh lemon juice
- Fresh ground black pepper to taste
- 2 tbs extra-virgin olive oil
- 1 medium apple, peeled and diced
- Preheat oven to F375 and toast nuts spread out on a baking sheet for about 7 minutes
- Chop the cool nuts
- Bring to a boil 2 cups water.
- Add quinoa and keep boiling on medium heat for about 12 minutes.
- Add broccoli and cook for another 3 minutes.
- Whisk sugar, shallots, curry, sea salt, lemon juice and pepper together in a bowl.
- Slowly add oil, a little at the time while whisking.
- When quinoa and broccoli are done, add, nuts, apple and dressing and toss.