Guest Post by Nikki Hurst
Quinoa is a high-protein, gluten-free whole grain loaded with fibre, phosphorus, calcium, magnesium and iron. Pair quinoa with fresh citrus juice, and it’s loaded with Vitamin C as well, making this dish an explosion of essential nutrients imperative for optimum fertility. Serve this dish as a side or main, you decide!
Ingredients:
¼ cup raw slivered almonds
1 cup uncooked organic quinoa
2 cups water or low-sodium vegetable broth
sea-salt to taste
¼ cup fresh lemon juice
2 stalks celery, chopped
¼ red onion, chopped
¼ tsp. cayenne pepper (increases nutrient absorption as it aids circulation!)
2 cups baby spinach (folate!)
1 bunch Italian parsley, chopped
Directions:
1. Toast almonds in a dry skillet over medium heat for a few minutes only. Flip constantly to avoid burning.
Set aside to cool.
2. In a medium sized saucepan (I recommend cast-iron, as it adds natural iron to your foods!), combine the quinoa, water or broth and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 – 12 minutes. Cool slightly, then fluff with a fork.
3. Transfer the quinoa to a serving bowl and stir in the almonds, raw spinach, lemon juice, celery, onion, cayenne pepper and parsley.
4. Serve warm or cold
Serves: 6
Nikki Hurst is a Holistic Nutritionist and founder of Veganomical Living, specializing in Plant-Based Diets for women pre-conception to postpartum. Also educated in the areas of hormonal imbalance, digestion, inflammation, candidiasis, fatigue and dysglycemia, Nikki is a firm believer in nutritional medicine, preventative medicine, and the psycho-spiritual connection between mind, body, spirit and health.. www.veganomical.com
