3 cups water
2 cups quinoa
1- 1 1/2 teaspoons Himalayan salt
4 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon fresh ginger grated
2 cups quinoa
1- 1 1/2 teaspoons Himalayan salt
4 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon fresh ginger grated
1 teaspoon mint chopped
1/2 red capsicum, chopped
1/2 red capsicum, chopped
Small bunch of kale, shredded finely
2 spring onions chopped
1/2 cup parsley chopped
2 spring onions chopped
1/2 cup parsley chopped
Sprinkle of Smoked paprika
2 - 4 tablespoons mixed seeds
(pepitas, sesame, sunflower, chia)
Sprinkle roasted broadbeans or activated buckwheat through salad before serving.
Extras :
- fennel seeds - digestion
Extras :
- fennel seeds - digestion
- fresh turmeric - inflammation
- cayenne pepper - circulation
- kelp granules - balance thyroid
Place rinsed quinoa in a large saucepan with water and salt and simmer for 15 minutes with lid on.
Take off heat and let sit for 30 minutes. When cold, stir in remaining ingredients and ready to serve.
"God is our refuge and strength, a very present help in trouble."
Psalm 46.1
Place rinsed quinoa in a large saucepan with water and salt and simmer for 15 minutes with lid on.
Take off heat and let sit for 30 minutes. When cold, stir in remaining ingredients and ready to serve.
"God is our refuge and strength, a very present help in trouble."
Psalm 46.1
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