Question by zee: What are some recipes for quinoa, spirulina, kale, & kelp?
What is the best way to cook quinoa, spirulina, kale, & kelp?
Separate recipes for each.
What is your favorite way to cook or eat them? (if you do)
Of course please no recipes that contain animal products in them!
Answer by caroline w
Curried Quinoa Recipe
Serves Six to Eight
1 Cup Quinoa
1½ Tbsp. Vegetable Oil
½ Onion Diced (about 4 or 5 ozs.)
1 Tsp. Grated Fresh Ginger Root
½ Fresh Green Chile (Finely Chopped)
1 Heaping Tsp. Turmeric
1 Heaping Tsp. Coriander
¼ Tsp. Ground Cinnamon
½ Tsp. Salt
1¾ Cups Water
½ Cup Fresh or Frozen Peas
Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you’re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!
Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking “suds” when the seeds are swished in water.
Good news! If you are using Ancient Harvest Quinoa you can skip this step. It’s already rinsed!
Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.
Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.
A fine, white spiral appears around the grain as it cooks.
Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.
Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.
Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.
Fluff with a fork before serving.
2tsp paprika, 2tsp garlic, 2tbsp spirulina, 1tsp cumin 3tbsp soy sauce. Slice six potatoes or kumara into desired sections of chips. Pre cook chips in microwave or oven. Put chips and all spices into a bag and shake, or just sprinkle spices over chips. Bake in oven at 350F until browned
A rich, sweet and nourishing broth
1, 5″-6″ piece of Kelp
1 medium onion, chopped
1 medium winter squash, cubed (about 1 quart)
1/3 cup parsley, chopped
Miso to taste
Lightly rinse Kelp, check for tiny shells.
In a soup pot, cover kelp with water and simmer 10 minutes.
Remove, cut into small pieces.
Return to pot with the onion and squash, add water to cover.
5. Simmer until squash is soft, 20 -30 minutes, or pressure cook 5-10 minutes.
Puree miso with broth, add to pot. Garnish with parsley.
Suggestion: Omit parsley, add broccoli flowers and /or kale, cook until bright green.
Know better? Leave your own answer in the comments!