Quinoa, pronounced “Keen-wa” is a great wheat and gluten free alternative to starchy grains.
Some of the benefits of this super-food are: it is protein rich, has twice as much fiber as other grains, is high in magnesium, iron, B vitamins, calcium, potassium, vitamin E and many antioxidants.
It also cooks quick and is delicious hot or cold – as in this recipe.
Toast Quinoa in a dry skillet for about 2 minutes or until golden brown. Stir frequently.
Bring 2 cups of the broth or water to a boil, add Quinoa and simmer for 15-20 minutes or until the liquid is absorbed.
Place Quinoa into a bowl, fluff with a fork and set aside.
In a saute pan, heat the Ghee or Olive Oil over medium heat.
Add the Chili Flakes, Black Pepper, Leeks or Onions, Tamari and Garlic. Saute until Leeks are browned.
Add a little more broth if the mixture begins to dry.
Add the Zucchini and Yellow Squash and simmer about 10 minutes.
Add the greens and continue to saute until the greens are just wilted.
Remove from the heat and drain any excess. Set aside.
Add the Cilantro, Oregano, Chili Powder or Paprika and Tomato to the Quinoa.
Stir together then add the vegetable mixture. Stir all ingredients together.
This can be served as a hot pilaf dish or a cold salad on a bed of greens.
* If using essential oils, make sure they are labeled for ingestion and they have a Supplement Fact label on the bottle.
Also, stir the oil in with a toothpick rather than dropping from the bottle. One drop of an essential oil is extremely potent and may be too much.