- 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
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.