Wednesday, December 4, 2013



  • 1 cup dry Organic Quinoa (Whole Foods) 
    • 1/2 cup dry Quinoa = 2 cups cooked Quinoa
  • 2 bunch Cilantro, chopped finely
  • 4 Serrano or Jalapeño Peppers
  • 1 Roma Tomato, diced
  • 1 small Yellow Onion, chopped finely
  • 2 Limes, juice squeezed
  • Celtic Sea Salt
Makes about 4 cups, cooked.  Serving Size: 1/2 cup, cooked

Nutritional Information: 

1 cup uncooked Quinoa: 625 Calories | Carbohydrates: 109g | Fiber: 12g |Protein: 24g | Fat: 10g

1/2-cup serving of Quinoa, cooked: 111 Cals | Carbohydrates: 19.7g |  Fiber: 2.6g | Protein: 4g | Fat: 1.77g
Note: Cilantro, Peppers, Tomatos, Onions, Limes Celtic Sea Salt not included. 


  • Cook Quinoa according to directions below:
    • Rinse Quinoa prior to cooking. 
    • Combine 1 cup Quinoa with 2 cups water in a medium saucepan. Bring to a boil. 
    • Add 1/2 bunch un-chopped Cilantro. Used as flavoring. 
    • Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.
    • Stir occasionally to prevent Quinoa from sticking to the bottom of saucepan. 
    • Remove Cilantro
    • Drain excess water, if any and return quinoa to saucepan, cover and let it sit for a few minutes. 

  • In a bowl combine Cilantro, Serrano Peppers, Tomato, and Onion

  • Add cooked Quinoa to bowl.  Make sure it not hot.
  • Add Lime Juice and Celtic Sea Salt to taste.
  • Mix well and refrigerate. 
  • Serve Cold. 
  • Garnish: Tomato Rose

Intersting Quinoa Info

  • Qunoa is not a grain.  It's the seed of a grain.  It's considered a pseudocereal.
  • It’s a DIABETIC solution, a very low-glycemic-index (35).
  • Most people don't know how to pronounce it.  Including myself. 
  • Good source of Magnesium, Iron, and Fiber
  • Quinoa can assist in Cholesterol reduction. 
  • Quinoa contains all 9 essential amino acids.
  • Excellent source for Vegetarians.  

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