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QUINOA SALAD WITH ASPARAGUS

QUINOA SALAD WITH ASPARAGUS

In the summer, when I'm not eating an ice cold smoothie bowl, I'm digging into a fresh crisp salad full of veggies, greens and a rainbow of nutrients and flavors.  Here's my go to quinoa salad, which doesn't require any oil or sugar, it's extremely fast to make, and it can serve a large group and keep for days.  Enjoy this at a party, or as a quick, cold, ready to eat plant based protein packed meal for on the go.

If you're new to quinoa (pronounced KEEN-wah), you should know that it is technically a seed, but is often thought of as a grain because it's used and cooked like most grains.  Like brown rice, quinoa has a mild nutty flavor, and can be paired well with a wide range of flavors, yet quinoa has a much higher protein content than most grains and cooks in just 15 minutes.  To top it of, quinoa provides fiber, iron, and magnesium, and it's easy to digest.

Eat this salad alone, or atop a bed of any greens.  My favorites are spinach, spring mix with herbs, or arugula.  For a boost of healthy fat and calories, serve with 1/4 ripe avocado.

QUINOA SALAD WITH ASPARAGUS

(serves 8-12)

2 cups dry quinoa

4 cups filtered water

1 tsp cumin

1.5 Tbsp dulse flakes

2 cups diced raw carrots 

3 cloves diced garlic

1 bunch chopped scallions

1.5 cups rough chopped unsweetened raisins

juice of 3 small lemons (or 2 large lemons)

1 bunch lightly steamed asparagus

Place the dry quinoa into a fine-mesh strainer.  Rinse thoroughly with cool water then drain.  Place rinsed quinoa in a pot with the 4 cups of filtered water, and bring to a boil.  Turn the heat down to the low, and cook for fifteen to twenty minutes covered.  While the quinoa is cooking, cut asparagus into 1/2 inch pieces and lightly steam on the stove for approximately 10 minutes.  While the quinoa and asparagus cook, chop the scallions and raisins, mince the garlic and dice the carrots.  Once the quinoa is fully cooked, the water should be completely evaporated and absorbed, and you should see tiny tails (the germ) curling and sprouting out of the quinoa seeds.  Transfer the quinoa to a bowl to cool and fluff gently with a fork.   After the quinoa has cooled for 5 minutes, add in the asparagus, and all other ingredients, combining thoroughly and gently with a fork.  Serve alone or over a bed of mixed green.  Can be served immediately, or cold from the refrigerator.  Keeps 3-4 days.  Enjoy!

*QUINOA QUANTITY GUIDE:

to cook 1 cup of dry quinoa, use 2 cups of filtered water

1 cup of dry quinoa yields 3 cups cooked quinoa

 

 

 

ALOE VERA FOR SKIN AND HAIR HEALTH

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