Makes 6 servings
2 ½ cups water
½ tsp sea salt
1 ½ cups red or white quinoa, rinsed well in cold water and drained
1 tsp freshly grated ginger
Pinch of cayenne
2 Tbsp chopped fresh mint
2 Tbsp chopped cilantro, basil or parsley
2 scallions, white and green parts, finely chopped
2 Tbsp freshly squeezed lemon juice
2 Tbsp freshly squeezed lime juice
1 Tbsp lemon zest
1 tsp lime zest
2 Tbsp extra-virgin olive oil
1 cup fresh or frozen edamame beans, mixed with a spritz of fresh lime juice, and a pinch of salt
½ cup red bell pepper, seeded, small dice
In a pot, bring the broth with ¼ tsp salt to a boil. Add the quinoa, bring it back to a boil, lower the heat and cook until all the liquid is absorbed, about 15 minutes to 20 minutes.
Add the ginger and cayenne and fluff with a fork. Transfer the quinoa to a bowl and allow to cool, then combine with the mint, cilantro, scallions, lemon juice, lime juice, lemon and lime zest, olive oil, edamame beans and red pepper; mix well.
Taste and add a pinch or two of salt, a squeeze of lemon and lime, or a dash of olive oil to balance the flavors.
Nutrition facts (per serving): Calories 275, fat 9 g (sat. fat 1 g), carbohydrates 37 g, protein 10 g, fiber 14 g, sodium 236 mg
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, www.rebeccakatz.com. (Photo Credit: Leo Gong.)