Description
One cup of quinoa has more calcium than a quart of milk, and the ancient grain has twice the protein of barley or rice.
Ingredients
2 cup
quinoa 4 cup
filtered water 1 pinch
salt 1 tbsp
olive oil 1 medium
onion, diced 1 clove
garlic, minced 2
carrots, chopped 2
broccoli stalks, cut in bite-size pieces 1⁄2 cup
sunflower seeds, toasted 1⁄4 cup
flaxseed oil 1⁄4 cup
brewer's yeast 1 tbsp
tahini 1 tsp
mellow miso 1 tbsp
tamari Instructions
Rinse the quinoa to remove the bitter coating. Add rinsed quinoa, water and salt to a saucepan and bring to a boil. Cook for about 20 minutes or until little rings seem to be coming out of the grain. Drain any excess water.
Meanwhile, heat the olive oil in a skillet and saute onion, garlic, carrots and broccoli until tender. Add sunflower seeds.
In a separate bowl, mix flaxseed oil, brewer's yeast, tahini, mellow miso and tamari to make dressing and blend well.
Toss quinoa, vegetables and dressing together, and serve.
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