Ginger-Lemon Quinoa

     If you haven't tried quinoa (pronounced ki-nwa) or if it has been a while since you've picked this grain off the grocery store shelf, I urge you to get a supply and try out my newest recipe! It's perfect for summer as it includes ginger, lemon, & fresh corn. Quinoa is also full of good-for-you fiber & protein.

Ginger-Lemon Quinoa

The Nourishing Ingredients:

1 cup quinoa
2 cups water or vegetable stock
pinch of sea salt
¾ cup red onion, chopped
½ cup sweet potato, chopped into thin quarter moons
1 ear fresh corn, cut off the cob, or 1 cup frozen corn
2 scallions, thinly diced
Parsley for garnish

Dressing:
1 inch piece of fresh ginger, grated, squeeze out juice (about 1 tsp)
1 lemon, juiced (about 2 Tbsp of juice)
1 tsp ume vinegar

Directions:

Rinse quinoa before cooking to remove the saponin, a natural enzyme inhibitor, to reduce the bitter flavor. Over high heat, bring to a boil the quinoa, water, sea salt, red onion, sweet potato, and corn. Cover and simmer on low for 15 minutes, until all water is absorbed. Remove from heat and let cool.

To juice the ginger – remove the peel by taking a spoon and simply peeling off the outer layer to reveal the yellow flesh of the ginger. Grate the ginger and squeeze out the juice into a small bowl. Add the lemon juice and ume vinegar and mix together.

Once the quinoa mixture has cooled, add the dressing and sliced scallions. Toss and serve warm or as a cold salad. Garnish with chopped fresh parsley.

Great served in a nori sheet with fresh vegetables & a hint of Dijon mustard – roll up like a burrito & enjoy! A perfect dish to serve at your next meal or summer potluck!

Nori Wrap filled with Ginger-Lemon Quinoa,
Blanched Vegetables, & Tahini Sauce

It is HOT here in Texas, so I am definitely eating light & cooling foods, such as this dish! May you all be well...choose something each day to improve upon! Hugs to all.