Quinoa Salad with Kelp
Personally, I don't really care for sea vegetables. I've been told how healthy they are, but if I can't get them past my nose, then it's not going to go so well. Recently, I learned that cooking with sea vegetables is just a good as eating them, and that's because the nutrients are soaked up by the other contents in the pot! This process makes it much easier for me to consume. One particular sea vegetable is Kombu. A nutrient-rich vegetable, Kombu is known to aid in digestion, improve thyroid function and help balance women's hormones. As a general rule, we want our bodies to maintain alkalinity to avoid diseases, but most grains are acidic. By cooking with a sea vegetable, like Kombu, those acidic grains become alkaline! Try cooking your beans with Kombu too, it may help with digestion and avoid that gaseous experience that many people have. Kombu and other sea vegetables can be found in Asian or International markets.
Quinoa Salad with Kelp
Ingredients
1 1/2 cup quinoa
Kombu--about the size of your thumb
1/4 cup slivered almonds
1/4 cup currants
2 TBSP pumpkins seeds
1/4 cup red onion, diced
1/4 cup fresh parsley, chopped
1/4 cup arame (kelp)--soak for about 10 minutes and dice
2 TBSP extra virgin olive oil
2 TBSP plum vinegar (can use Balsamic)
Directions:
Place quinoa and Kombu in a pot with 2 cups water. Cook until all liquid has been absorbed. Discard Kombu.
Add remaining ingredients and stir.
Add more oil and/or vinegar to taste.
Chill and enjoy!
