One cup of quinoa has more calcium than a quart of milk and has twice the protein of barley or rice.
• 2 cups quinoa
• 4 cups filtered water
• pinch of salt
• 1 tbsp olive oil
• 1 med onion, diced
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 broccoli stalks, in bite sized pieces
• ½ cup sunflower seeds, toasted
• ¼ cup flaxseed oil
• ¼ cup brewer's yeast
• 1 tbsp tahini
• 1 tsp mellow miso
• 1 tbsp tamari
First rinse the quinoa to remove the bitter coating, check the packaging as some quinoa has already been rised. Then add 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.
Meanwhile, heat the olive oil in a skillet and sauté onion, garlic, carrots and broccoli until tender. In a separate bowl, mix dressing ingredients and blend well.
When quinoa is tender and rings are visible, drain any extra water and combine all ingredients. Toss and serve. It is great hot or cold.