Quinoa With Mint, Cilantro, and Red Onions
The warmer weather of spring indicates to our body that we won’t need any extra winter insulation. Reducing fats and heavy foods during the spring season can lessen the experience of allergic reactions to pollen in the air. Too much fat can aggravate the liver organ, increase inflammation and reduce immunity.
Quinoa is a high quality protein. One cup of quinoa provides 8 grams of protein. It’s a complete protein, providing all 9 amino acids that the body can’t make on its own. It’s important to be aware of the need for protein at every meal. I personally like to enjoy quinoa as a side dish and add even more protein to my meals.
Cilantro in this recipe calms our immune system to pollen and cools the liver. Cilantro cleanses and protects the body from oxidative stress. It’s high in antioxidants as well as K and A vitamins. It has a refreshing flavor and citrusy aroma. Some people - a.k.a. my husband Stu - think it tastes like soap. LOL! I beg to differ.
Mint refreshes the mind. It breaks up mucus and fluid stagnation in the lungs, throat, and sinuses. Mint can help combat spring-time allergies, headaches, stress, and so much more.
Raw onions have a cleansing effect on the liver and a laxative effect on your GI tract. They have a crunchy texture, which makes the onions fun to chew on, although raw onions may be too intense and pungent for sensitive digestive systems. I personally love raw red onions, but for a sensitive gut you can enjoy them lightly sauteed, which also tastes amazing in this quinoa dish.
Recipe Inspired by JoyfulBelly - School of Ayurvedic Diet and Digestion
quinoa cooked to perfection - finely chop cilantro and mint - sauteed onion for easier digestion
Recipe
¼ tsp black pepper
1 cup cilantro
2 whole lime or lemon
2 tbsp mint
⅓ cup of extra virgin olive oil
1 cup quinoa per 2 cups water
¼ cup red onion - raw or sauteed
1 tsp salt
Instructions
Boil quinoa in 2 cups water
Simmer and cover for 15 minutes without stirring, to avoid quinoa from turning to mush
When removing lid after 15 minutes make sure all water is evaporated
Finely chop mint and onions
Gently mix all ingredients together
Serve immediately or chill in fridge for 2 hours before serving
Genia’s Spoon Me Tips
Mint is a great herb to enjoy in spring. You can buy fresh mint or even grow mint yourself in your very own garden or kitchen. It’s an easy gardening experience - and you can do the same with other herbs too.
Mint can be replaced with parsley - you can also get creative and add your own favorite herbs. However, the herbs in this recipe are delicious and appropriate for spring.
I enjoy adding small amounts of chicken, but a great way to embellish the protein content of quinoa if you’re vegetarian or vegan is by adding nuts or seeds. Light, satisfying, nutritious and delicious!
This recipe makes a gorgeous kosher dish for the holiday of Passover.
Much love and spring awakenings,
Genia