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Wilted Spinach Salad with Quinoa

Quinoa is high in protein, it is the perfect substitute for meat. Because Quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

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When I began my crusade into healthy eating, I was told to eat rice. Not white rice, but the healthier brown rice versions. So I did. Rice croquettes. rice burgers, fried rice, steamed rice, rice pilaf. Remember that scene in "Foredt Gump" when Forest was describing all the ways to make shrimp. Fried Shrimp, Shrimp Cocktail, Shrimp Gumbo and so on. Well . . . that was the way it was with brown rice.

Now, there comes a time in a Jewish person's life (Passver) that he or she cannot have rice, so a substitute has to be made. Along comes Quinoa and back 10 years ago, when I first discovered Quinoa, it was not part of the culinary scheme and even as a chef I didn't know much about it's taste, texture or even how to cook and serve it.

It took many boxes, pots and pans, patience and techniques, not too mention tasting, some good and some bad, until I found the use and the means to incorporate this wonderful grain into my culinary arsenal. this salad was one of my first successes with quinoa. Its simple and delicious and I promise more quinoa recipes to come.

10 ounces spinach

6 basil leaves

1 cup quinoa

2 teaspoons salt

2 qts water

2 cloves garlic, minced

2 Tablespoons unfiltered Apple Cider Vinegar

Pick off the stems of the spinach and the stems of the basil. Wash the spinach and basil by placing them in a large bowl, then filling the bowl with cold water. Mix the greens in the water, let sit for 10 minutes, while the dirt settles to the bottom of the bowl. Lift the greens out of the water and place on paper towels to dry. (A salad spinner would be a big help to dry the greens.)

Cut the spinach and basil into thin strips by taking 5-7 leaves at a time, rolling them into a cigarette shape and slicing them into strips.

Place the greens in a bowl

Bring the water and salt to a boil, and cook the quinoa in the boiling water for 20 minutes, or until the quinoa is tender but still a little chewy. Drain and add the hot quinoa to the bowl of greens. Toss in the garlic and the cider vinegar.

Toss the salad, until the spinach leaves are dark green and slightly softened (Wilted).

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Posted in Home Improvement Post Date 11/07/2016


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