Tuesday, April 17, 2012
1/2 cup quinoa, thoroughly rinsed in fine mesh strainer; (cook in 1-1/2 cups of water until curly tails pop out—15-20 min. or so, then set aside).
One 1/4" snub of fresh ginger, finely chopped
1/8 of a large red bell pepper, chopped
Dash of red chili pepper flakes
1 tbsp. cumin seeds ground with pestle and mortar
2 tsp. turmeric
Sea salt to taste
1 tsp. unrefined coconut oil
Frozen organic spinach
Bring coconut oil to med-high heat; add onions and ginger; sprinkle with salt and saute lightly for a minute.
Add cumin, turmeric,and chili pepper flakes and saute on med heat another minute or two.
Add frozen spinach and bell pepper; sprinkle with more sea salt, and saute until spinach is defrosted and lightly warmed through. Add the quinoa and mix all together, sauteing for just another half minute.
Serve with a slice of Ezekiel toast with Really Raw Honey, Ghee, or your topping of choice.
To learn more about how this little seed "packs a punch," visit this Whole Foods information page.
Be brave for breakfast and you'll feel like king of the hill!
at 8:20 PM