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Chillied Red Quinoa with Spinach Salsa Dressing

October 26, 2011 By Billy

Chillied Red Quinoa with Spinach Salsa Dressing



Red Quinoa (regular quinoa is fine also)
1/2 pound spinach
Shelled edemame
Chili powder blend
Coconut oil
3 lemons
Celtic sea salt
Olive oil
1 jalapeno pepper
Bunch of cilantro
2 juicy Roma tomatoes
Add into pot:
1 cup red quinoa
3 cups water
Best if you do this first step earlier in the day . . . then it can just sit at room temperature, and the Quinoa partially sprouts and becomes more protein available, and it cooks faster.
1/2 cup shelled edemame
Cook covered at low boil for 10-12 minutes are until water is nearly absorbed. Do not stir. Sprinkle into pot heaping tablespoon chili powder blend, teaspoon sea salt, round tablespoon coconut oil. Cook for 2-3 more minutes. Squeeze half of lemon into pot, give it a stir and turn of heat.

Add into Blender:
1/2 pound spinach
1/4 cup olive oil
Juice of 3 lemons
Slightly round teaspoon Celtic sea salt
2 tomatoes (squeeze some of the juice out first and salsa will be thicker)
1/2 onion
1 jalapeno pepper with seeds removed (otherwise will be too spicy!)
1/4 cup cilantro leaves
And, for an antioxidant and superfood boost, add one serving of Infinity Greens!
Blend until smooth. This is also a great dip!
Serve quinoa and drizzle desired amount of green salsa over top.
This could be your new favorite dish. Serves 3.

Read more about nutritious superfoods here.

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