This dish knocks it out of the park. In addition to being chock full of nutrients, quinoa is gluten-free, easily digested and acts as a “prebiotic,” feeding healthy bacteria in your intestines. Quinoa is an ancient grain-like seed grown in Peru. It’s a nutritional powerhouse that has more amino acids, enzymes, vitamins, minerals, fiber, antioxidants, and phytonutrients than most grains, so you get all those nutrients without totally “carbing up.” You can enjoy this alone or with a salad or steamed veggies.
Red Pepper Nut Pate
Makes 4 servings
- 1/2 cup pine nuts
- 1/4 cup macadamia seeds
- 1/2 cup cilantro, chopped
- 3 tablespoons lemon juice
- 1 red or yellow pepper, chopped into small dice
- Pinch Himalayan or Celtic sea salt
Directions: Put all ingredients into a food processor and blend until it’s the consistency of chuncky pesto. Transfer to bowl or air-tight container for future use. The pate will keep, refrigerated, for up to three days.
- 1 cup quinoa, rinsed several times
- 1 3/4 cups water
- 3 tbsp fresh lemon juice
- 1/4 cup cilantro, chopped
- 1 green onion, finely chopped
- 1 tablespoons olive oil
- Pinch Himalayan or Celtic sea salt or more to taste
Directions: Add quinoa to boiling water. When it returns to a boil, lower to simmer and cover. Cook for 20 minutes. Remove from heat and let stand, covered for 10 minutes. Transfer to a separate bowl and toss with cilantro, green onion, lemon, olive oil, salt. Mix in three or more tablespoons of the Nut pate. Transfer to a bowl and serve.
Adina Niemerow, author of "Super Cleanse," has studied holistic cooking and nutrition at schools around the world and has worked with wellness retreats and restaurants including The French Laundry in Napa Valley, California. Please visit her website at AdinaNiemerow.com.