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Transitioning to Raw Food: Quinoa with Butter-Sautéed Greens

(Kid approved!)

Quinoa is one of the highest sources of protein in the vegetable kingdom.  It contains the best amino acids profile of any grain, is gluten-free, a whole grain, and high in fiber.  Quinoa contains a saponin  coating that must be washed or rubbed off – most store-bought quinoa will have been washed for you  but it is always a good idea to rinse well through a small sieve with cold water.  Quinoa is quick  cooking, delicious, and a great substitute for rice and pasta.

This recipe makes about 4 servings.


For the Quinoa:

2 cups Quinoa, rinsed in cold water

2 ½ cups water

Brags amino acids or Namu Shoyu

Flax oil

¼ cup fresh raw pecans, chopped

For the Greens:

1 head fresh broccoli, florets in small pieces and stems chopped small

2 green onions (scallions), chopped

3-4 garlic cloves, or more to taste

5 large leaves of dark green leafy vegetable such as kale, chard, or collard greens.

4 TBSP of butter (to keep the recipe Vegan, use olive oil)

Chop all the vegetables.  To chop the big leafy greens, remove the stems with a sharp knife.  Roll or fold the leaf tightly and then chop first into narrow slivers.  The turn and chop the slivers into small pieces.  Small pieces cook faster and become more tender.

Heat the water to boiling in a medium saucepan.  Add the quinoa and keep at a boil for 5 minutes.  Cover and barely simmer for 12 minutes.  Fluff with fork.  Quinoa is done when the pearls are translucent with a white center.  Set aside.

Briefly heat a large sauté pan or large wok.  Put the butter in first and then all your greens and garlic.  Sauté 5-7 minutes or until greens are bright green and just tender.  Remove from heat and cover.

Into 4 large bowls, spoon equal amounts of Quinoa, about a cup each (The Quinoa fluffs up when it’s cooked). Add a dash of the Braggs or Namu Shoyu to each bowl, a drizzle of flax oil, and the chopped pecans.

Top the quinoa with the sautéed greens and enjoy!

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