Jacynthe's recipies

QUINOA OKINAWA

QUINOA OKINAWA

  • 1 cup quinoa
  • 2 cups water Seaweed (a few strands)
  • Miso broth (1 tbsp miso paste + ¼ cup water)
  • 2 handfuls of fresh spinach
  • 1 avocado
  • 1/3 cup (or to taste) dried sprouted buckwheat seeds
  • ¼ cup oil blend of hemp and flax (kept in the refrigerator)
  • ¼ cup (or to taste) pine nuts or any nuts
  • 2 sheets of Nori

Cook the quinoa (amazing super grain composed of 20% protein, iron, potassium and vitamin B) with the water and add a few strands of seaweed.

Once cooked, add the miso broth, fresh spinach, the avocado (source of healthy fat), the dried sprouted buckwheat seeds (a must in your pantry: they last a long time, as good as hazelnuts, rich in vitamins, minerals and protein, good source of antioxidants and gluten-free).

Add the oil blend and, if you want, pine nuts (or any nuts from your pantry). I like to sprinkle sheets of Nori that I break into pieces. I love the taste and it is very nutritious and healthy.

Gluten free
Vegetarian
No added sugar
Lactose Free
Favorable combinations
Super Food
Protein
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