Get Your Quinoa On

From Dr. Fuhrman’s book Disease Proof Your Child:

Quinoa In Color
1 cup rinsed quinoa
2 cups water
¼ cup red peppers, chopped
¼ cup green peppers, chopped
¼ cup yellow peppers, chopped
¼ cup orange peppers, chopped
¼ cup red onions, chopped
¼ cup carrots, chopped
2 cloves garlic, chopped
½ teaspoon chili powder
1 can (16 ounces) organic pinto or adzuki beans
Mix all ingredients in a pot, except the beans. Bring to boil and then turn down heat to simmer for about 15 minutes, until most of the liquid is absorbed. Turn off heat and add the can of beans. Serves 4.

Quinoa And Nut Loaf
1 cup quinoa
1 cup chopped onions
3 tablespoons tomato paste
2 tablespoons chopped parsley
½ cup diced celery
½ cup diced red peppers
½ cup pine nuts
½ cup chopped filberts
1 teaspoon Mrs. Dash Italian seasoning
1 teaspoon nutritional or brewer’s yeast
pinch of garlic powder
Cook the quinoa and onion in two cups water and let simmer in a covered pot on a low flame for 15 minutes.

In a separate bowl put the tomato paste, parsley celery, peppers, nuts, and seasoning and mix well. Mix well with the quinoa/onion mix and place in glass loaf dish in the oven for 30 minutes at 200 degrees. Many like this delicious main dish with a tomato sauce. Serves 4.
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