Under the Sea Quinoa

This protein and iron packed dish serves four people.

Ingredients:

1 cup uncooked, rinsed quinoa

3 cups water, chicken or vegetable broth

2 cups shredded carrots

2 diced cucumbers

3 Tbsp dehydrated seaweed (found in the International section of the grocery store or in an Asian market, we used Wakame)

1 Tbsp Soy Sauce

Directions:

Prepare the quinoa according to the directions on the package, or bring 3 cups liquid to a boil, pour the rinsed and drained quinoa in the pot, and let simmer until the liquid disappears. Stir occasionally to avoid burning the quinoa. Cook 15 minutes. After cooking, if there is still liquid in the pain just drain it off.

Meanwhile, rehydrate the seaweed in a bowl filled with water for 10 minutes.

When the quinoa is finished cooking, transfer to a large bowl, and combine the remaining ingredients (including the rehydrated seaweed). For an extra bite, add 2 Tbsp of minced garlic and 2 cups of rinsed and chopped kale.

Morning Egg & Kale

Morning Egg & Kale (or Spinach) For Two

1 cup precooked quinoa (or brown rice)

1 bunch kale or spinach

2 eggs

Salt & Pepper

Top with Paprika or Salsa

Add Kale to boiling water for 30 seconds to blanch. Remove from water and roll in towel to absorb water. Chop Kale in bite size pieces. Fry egg in pan, add salt and pepper to egg. While egg is cooking, heat leftover quinoa or brown rice in microwave. Split quinoa between two plates, top with chopped kale and fried egg. Add a little paprika or salsa too!