Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Picnic food at its best.
Diet Types: Vegan, Vegetarian, Wheat Free
  • 1 cup Quinoa, rinsed
  • 2 cups water
  • pinch of salt
  • 1/3 cup black olives (Greek for a stronger flavor)
  • 1/3 cup green olives, halved
  • 2 tablespoons pine nuts, toasted
  • 4 green onions, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/4 cup red bell pepper, diced
  • 1 clove garlic, minced
  • 1/4 teaspoon oregano
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons Ume Plum Vinegar (umeboshi vinegar)
  • Serves: 4
    Cooking Time: Under 30 minutes
    Place Quinoa, water and salt in a medium pot with lid. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes, or until all water is absorbed. Turn out into a bowl and fluff with a fork. Cool. Meanwhile, chop olives and vegetables. Roast pine nuts in a dry skillet over medium heat, stirring frequently until lightly browned. Cool. When Quinoa is cool, add vegetables, pine nuts and olive oil. Season to taste with ume vinegar.

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