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Ingredients:
- 2 1/2 cups water
- 1/2 teaspoon sea salt
- 1 1/2 cups mixed quinoa, rinsed well in cold water and drained
- 2 teaspoons ground cumin
- Pinch of cayenne
- ¼ cup hemp seeds (optional)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced and let sit for 10 minutes
- 1 cup chopped tomatoes
- 1/2 cup finely diced red bell pepper
- 2 tablespoons chopped fresh cilantro, oregano, and/or parsley
- 1 bunch chopped spinach (may substitute swiss chard, romaine lettuce or any green that you prefer)
- Toasted pumpkin seeds
- Lime Vinaigrette Dressing
Directions:
- Put the water and 1/4 teaspoon of the salt in a large saucepan and bring to a boil over high heat.
- Stir in the quinoa. Decrease the heat to low, cover, and cook for 15 to 20 minutes, until the water is absorbed.
- Remove from the heat. Add the cumin, cayenne, and remaining 1/4 teaspoon of salt and fluff with a fork until well combined.
- While quinoa is cooking, sauté onion in olive oil until it it is translucent and begins to turn yellow.
- Add minced garlic and sauté 3 more minutes.
- Add to the quinoa and transfer to a bowl and let cool to room temperature.
- Add the chopped tomatoes, red bell pepper, oregano, cilantro, pumpkin seeds, Lime Vinaigrette Dressing and fold until well combined.
- Taste; you may need to add a pinch or two of salt, a squeeze of lemon or lime juice, or a dash of olive oil.
