Page 80 - index

Quinoa with Mango-Jamaican Topping

Fresh and sundried tomatoes, mangoes, raisins, sprouting jar for 4-6 hours. Drain and rinse. Rinse
and onions, make an uncooked topping to go over and drain twice daily until little tails appear, 1-2 days.
delicately simmered quinoa for a delicious entree. Give a final rinse, and drain well before using.
Quinoa contains the highest levels of protein in
grains, is easy to digest, and is alkaline in the body. Mango Topping

1 large mango (if unavailable use apricots, soaked)
Ingredients for Quinoa: Serves 2-4
1 cup dry quinoa 1 medium large tomato, chopped
2 cups pure water 6 sundried tomatoes, soaked to soften
3 tablespoons raisins 4 tablespoons olive oil
1/4 teaspoon Himalayan salt 4 tablespoons green onions, minced
2 tablespoons sweet Vidalia, or Walla Walla onions
1 clove garlic, pressed
Rinse quinoa using a strainer under cool running
water. Put quinoa in a heavy cooking pot with pure 1 tablespoon balsamic vinegar, or lemon juice
water and salt. Gently bring to a simmer. Cover, and Tiny pinch of Himalayan salt, optional
cook on lowest temperature possible for about 20 Several tiny shakes of cayenne pepper
minutes until quinoa is light and fluffy.
Put sundried tomatoes into a bowl with water.
To sprout quinoa: Soak 1/2 cup quinoa in a Cover and soak to soften. Sometimes they are quite

80