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Crimson Quinoa

Adapted from “Healthy Cooking”, Taste for Life Magazine, May 2009

This gluten-free recipe uses NOW® organic quinoa. In addition to its high protein, quinoa is also a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus.

Serves 6

1 1/2 cups washed and drained NOW Real Food® Quinoa*
2 1/4 cups water
1 pinch sea salt
1 cup beets, peeled and grated
1/2 cup fresh parsley, packed and finely minced
1/2 cup scallions, chopped
2 1/2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
1/2 cup lemon juice, freshly squeezed
3 cups baby salad greens, for garnish
1 medium carrot, julienned (cut into long, thin strips), for garnish
  1. Place quinoa, water, and salt in a saucepan and cook according to package directions.
  2. Remove from heat.
  3. Fluff up quinoa and stir in beets until all grains turn crimson.
  4. Stir in parsley, scallions, olive and lemon juice.
  5. Serve on a bed of salad greens surrounded with carrot sticks. May be served warm, room temperature, or chilled. Additional lemon juice and sea salt may be added.

*NOW items available at your local health food store

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