ANTI-INFLAMMATORY QUINOA

 THIS IS A POPULAR RECIPE FROM THE BOOK: AMERICA GOES VEGAN! BY GLEN MERZER AND TRACY CHILDS

Anti-inflammatory Quinoa (Serves 4)

Soaking quinoa for an hour or so and draining before cooking increases the amount of servings to 5 1 cup servings and creates a fluffier quinoa. Adding turmeric and black pepper increases the anti-inflammatory properties of any foods. Adding them to the cooking water in this recipe creates a pleasing yellow color adding savory flavor and nutriition  to the quinoa.

INGREDIENTS:

1 cup quinoa, rinsed

2 cups low-sodium vegetable broth, or water or a mix of both

¼ teaspoon salt optional

½ teaspoon turmeric

black pepper to taste

PREPARATION:

1. If you have time, soak the quinoa, covered by about 1 inch of water, for an hour or more.
2. Drain and rinse the quinoa.
3. Bring all ingredients to boil in a medium saucepan. Stir well. Reduce the heat to a low-simmer.
4. Cover and continue to cook for 15 minutes. Fluff the quinoa with a fork, replace the cover and let it rest for a few minutes.
5. Serve and enjoy or chill for salads and including in other meals.