MMMMMMM 1 cup (240 ml) Quinoa 1 1/2 cups (360 ml) water 1/2 tsp Un refined sea salt 2 1/2 cups (600 ml) corn 1 small onion, minced 2 jalapeno peppers, seeded and minced 1/2 red pepper, Finley diced 2 tbsp (30 ml) Finley minced leek 3 tbsp (45 ml) Lemmon, and additional lime juice 1/4 (60 ml) chopped cilantro 2 scallions, minced 2 tbsp (30 ml), Finley minced chives 1/2 avocado, cubed Quinoa is one of the oldest grains used by the Inca’s. It provides the largest amount of protein out of any grain. this amazing light grain usually will be used in salads this sutch as this one, personally I love making this salad cause it looks soo pretty when finished ill show u a picture of the one I made yesterday morning. Soo basically u take your Quinoa and place it in a fine mesh sieve and rinse it well!!!!! get your pot of water to a boil then add the rinsed quinoa. let it sit with out a lid until the water comes back to a boil with the quinoa in the pot. then turn heat to low and let cook for 15 min, when done should be very light kind of fluffy and all water should be completely gone. take the quinoa and try to spread it out on a plate to let it cool off for the nice cold salad your about to make. Steam or sauté the corn until its just tender, cool and mix together in a bowl with quinoa, add your freshly chopped veggie's add more of anything u like if desired.. and make sure your veggies are raw!!! lay the avocado on top( maybe in a spiral, or a sun) play with your food, love it, dance with it, sing and laugh with your food, MMMM then sit down and take a few minutes to thank mother earth for this BEAUTIFUL meal and ENJOY!!!!!
that looks really nice. we have Quinoa at my house, its surprising that its pronounced "Keen-wah" good stuff.
