BED Recipes of the Month
Recipe: Quinoa & Cilantro Salad with Lemon & Garlic
QUINOA SALAD
1 cup of dry Quinoa
½ tsp of sea salt
1 cups water
½ bunch of cilantro
½ cup corn, chopped
½ cup parsley, minced
DRESSING
2-3 cloves garlic, minced
¼ cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 Tsp sea salt or to taste
- Rinse quinoa well
with warm water and drain. (Quinoa has a natural coating of saponin, the
bitter taste of which repels insects and birds. Rinsing with warm water
removes the saponin.)
- Place rinsed quinoa
in bowl and let soak for 12 – 24 hours at room temperature. (Adding
several tablespoons of young coconut kefir or BE Wholegrain liquid to the
soaking water will “pre-digest” the quinoa making it even more
digestible).
- Drain soaking water
into a measuring cup and measure it. Add to or pour out this soaking water
so that you have only 1 cup of water to cook quinoa in.
- Add salt to water
in a pot. Bring to a boil, add quinoa, reduce heat to low, cover, and let
simmer 15-20 minutes, until all the water is absorbed. Fluff into large
salad bowl and allow to cool.
Prepare vegetables and dressing. Combine garlic, lemon juice, oil, and sea
salt, pour over quinoa and toss well. Wash and spin-dry cilantro leaves and
chop into bite-size pieces or thin strips. Add cilantro, corn and parsley
to quinoa. Toss Gently. Serve at room temperature or chilled.
Makes 4 to 6 servings
Preparation time: 15-20 minutes.
For Babies 6 months & older: Reserve some plain cooked quinoa. Puree quinoa
with water.
Return to Recipes
Archive
Recommend
This Page to a Friend
Print this recipe
