Adapted from: “A Call to Women: The Healthy Breast Program and Workbook” by Sat Dharam Kaur, ND
Ingredients:
Salad
- 1 2/3 cups dry quinoa
- 3 1/3 cups water
- 1 cup chopped or grated carrots
- 3/4 cup chopped parsley (or cilantro)
- 1/2 cup cucumber, finely chopped
- 1/2 cup red pepper, finely chopped
- 1/3 cup sunflower seeds (or 1 can of black beans, drained)
- 4 cloves garlic, minced (can use roasted if desired)
- 1/2 cup soaked* arame, wakame or hijiki (seaweeds)
Dressing
Combine the following:
- 1/3 cup freshly squeezed lemon or lime juice
- 3 tbsp extra virgin olive oil [or flax oil]
- 1 tbsp Bragg’s (liquid aminos) [or substitute tamari]
- 1/2 tsp ground cumin (optional)
- 3/4 tsp ground coriander (optional)
Optional Garnishes:
Broccoli, alfalfa or red clover sprouts (or other sprouts)
Steamed broccoli (go for it! How can you go wrong?)
Tomato wedges
Directions
Place quinoa and water in a pot; bring to a boil. Reduce heat to low, cover, simmer for 15 min. Add drained seaweed and let mixture sit on very low heat, uncovered, for an extra 5 minutes so it dries out. This makes the grain fluffier for salads. Toss quinoa with a fork and let cool. Add vegetables, mix thoroughly. Pour dressing over salad and toss, with garnishes if desired.
* To soak seaweed: place seaweed in heat-proof bowl/measuring cup, cover with just-boiled water, let sit for 15-30 minutes. Then drain off water and add to recipe.
* Quinoa is like rice, in that it is 1:2 grain to water, so 1 cup quinoa cooks in 2 cups of water, and you can estimate about 1/2 cup of quinoa per person. Feel free to reduce the quantities in this recipe to what works for you.
