In this episode of HealthtalksTV Mel and I get green and seedy with quinoa. Botanically, quinoa (Chenopodium quinoa) is derived from the Chenopodium or goosefoot family – as is spinach, chard and beets. It is native to the Andean region of South America where it is the principal food of the area. Its leaves are similar to those of both the spinach and amaranth plants and like amaranth is known as a pseudo-cereal because it is technically not a grain. Read more
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Quinoa, pea, sesame and shiso salad
Ingredients
Units Scale1 cup white quinoa, wellrinsed and drained
1.5 cup water
50 grams fresh green peas, shelled and cooked
50 grams macadamia nuts , lightly crushed
50 grams activated pepitas
1 tablespoon mint, finely shredded
1 teaspoon grated ginger
100 grams assorted sprouts – mung, snowpea or sunflower
1 teaspoon black sesame seeds
Dressing
I cup Brookfarm macadamia oil
1 lemon, juice and zest
1 tablespoon apple cider vinegar
Garnish
1 teaspoon gomasio – recipe below
2 tablespoons shiso leaves, torn
1 punnet micro herbs, leaves snippedInstructions
- Place quinoa in a saucepan and cover with 1 cup of water. Bring to the boil, reduce heat and simmer gently without the lid until nearly all of the liquid has been absorbed.
- Cover pot with a folded tea towel and then place lid so as to absorb remaining liquid and the quinoa has started to split from the husk and become slightly translucent. Fluff it with a fork.
- Combine sprouts, peas, mint, macadamias, pepitas, lightly crushed, ginger, black sesame seeds through the cooked quinoa.
- Dressing – whisk ingredients together and fold through the quinoa.
- Garnish – with gomasio, torn shiso leaves and micro herbs and serve.
Gomasio
Description
Gomasio is the principal table condiment in the Macrobiotic way of natural foods diet. Use it in lieu of salt to season your food at table, giving hearty delicious taste. Gomasio also functions as a medicine in itself, due to its powerful ant-acid biochemical effect I strengthens digestion and improves energy immediately.
Ingredients
Instructions
- Place seeds in a clean, dry, frying pan and toast on low heat, stirring often until they start to pop.
- In a mortar and pestle or coffee grinder, combine salt, seeds and pulse.
