RECIPES!!! Beets and Quinona

Breakfast quinoa is also delicious. Cook the quinoa like rice (2 parts water to one part quinoa). In a separate pot, heat up whatever type of organic milk you like - cow, goat, hemp, soy, rice or almond. Add a dash of cinnamon and/or nutmeg. Remove from heat and stir in a little honey (NEVER cook honey - heating to high heat releases toxins in the honey) or maple syrup. Pour this over your cooked quinoa and enjoy an extremely nutritious and delicious breakfast!

One quick note about quinoa -- always rinse it really well -- rub it between your hands. It has a thin coating on it of a substance called sapotine. Removing that will help you absorb more of the wonderful nutrition of the quiona (which is actually a seed, not a grain)

Susan Weis-Bohlen

I have tried to send this a few times but not sure it is being sent for some reason. It is a yummy recipe and simple. I added kale to the spinach last time. See you all soon. Phoebe

Quinoa and Spinach

		PointsPlusTM value | 3 Servings | 8 Preparation Time | 12 min Cooking Time | 25 min Level of Difficulty | Easy side dishes | Quinoa's delicate flavor pairs well with spinach. Since it's not an actual grain, it makes an excellent Passover side dish.

Ingredients

• 1 Tbsp olive oil
• 1 large onion(s), minced
• 1 clove(s) garlic clove(s), minced
• 1 cup(s) uncooked quinoa, rinsed (or purchase pre-rinsed quinoa)*
• 2 cup(s) reduced-sodium chicken broth
• 1/8 tsp black pepper
• 1/8 tsp crushed red pepper flakes, optional
• 4 cup(s) spinach, baby leaves, packed, coarsely chopped
• 1/2 tsp table salt

Instructions

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.
  
  
• Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.
  
  
• Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving.

Notes

*To rinse quinoa, place quinoa in a fine wire-mesh sieve. Place in sink and set under cold running water until water runs clear; shake off excess liquid.

Quinoa is available in the grain or natural food section of the supermarket.
Heart-Healthy Tropical Beets by Me Amoeba

-4 medium beets
-1 tablespoon olive oil
-1 green onion
-1 cayenne pepper, seeded
-¼ cup coconut milk
-1 ½ teaspoon raw apple cider vinegar
-1 teaspoon raw agave
-½ teaspoon curry
-1 teaspoon salt, or less

Wash, peel, and julienne cut beets. Place in a bowl. Add olive oil and toss to coat. Set aside. Slice green onion and seeded cayenne pepper. Reserve several onion slices for garnish. Add the rest of the onion and pepper to the beets. Add coconut milk (fresh or purchased, light or regular), apple cider vinegar, agave, curry, and ½ to 1 teaspoon of salt. Stir well. Serve immediately or set aside to let beets absorb the flavors. Makes 2-3 side servings. Tropical Beets will keep in the fridge for two days.

Susan Weis-Bohlen

We cook with quinoa all the time. White quinoa, red quinoa and even black quinoa. I have lots of recipes...I'll be making this one at my next cooking class on June 12:

A refreshing recipe with mint may be just what your body is asking for to combat spring-time allergies. It's also perfect to whip up for a spring picnic because it's light and won't spoil while you're out enjoying the sunshine.

This dish essentially serves up a mix of grain with fresh, zesty herbs. Inspired by tabbouleh, it substitutes clearing mint for parsley, and light, protein rich quinoa for wheat. Raw onions add crunchy texture. Give this zesty recipe a try, or mix it up a little with your own ingredients and let us know how it goes!

ingredients

1 c	Cilantro
1 tsp	Salt (Mineral Salt)
1/4 tsp	Black Pepper
0.37 c	Olive Oil
2 lime	Lime
2 tbsp	Mint
1/4 c	Red Onion (raw)
1 c	Quinoa

preparation

Boil quinoa in 2c water 15 minutes or until soft. Do not over stir or over cook, to avoid quinoa turning to mush. Finely chop mint and onions. Gently mix all ingredients together. Serve immediately or chill in refrigerator for 2 hours before serving.

Susan Weis-Bohlen