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Learn: Healthy Recipes

Quinoa & Cilantro Salad with Lemon & Garlic Quinoa

Quinoa Cilantro Salad

1 cup of dry Quinoa
½ tsp of Celtic sea salt or Himalayan salt
1 cup water
½ bunch of cilantro
½ cup fresh corn, chopped
½ cup parsley, minced


2-3 cloves garlic, minced
¼ cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 Tsp Celtic sea salt or Himalayan salt -- or to taste
· Rinse quinoa well with warm water and drain. (Quinoa has a natural coating of saponin, the bitter taste of which repels insects and birds. Rinsing with warm water removes the saponin.)

· Drain and place rinsed quinoa in bowl and let soak for 12 – 24 hours at room temperature.
· Add salt to 1 cup of water in a pot. Bring to a boil, add quinoa, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed. Fluff into large salad bowl and allow to cool.
Prepare vegetables and dressing. Combine garlic, lemon juice, oil, and sea salt, pour over quinoa and toss well. Tear or chop cilantro leaves into bite-size pieces or thin strips. Add cilantro, corn and parsley to quinoa. Toss Gently. Serve at room temperature or chilled.
Makes 4 to 6 servings
Preparation time: 15-20 minutes.
For Babies 6 months & older: Reserve some plain cooked quinoa. Puree quinoa with water.