1 - 2 cups of cooked quinoa
1/2 cup cooked garbanzo beans
1/4 cup currants
1 1/2 cup chopped mint leaves
1 cup chopped parsley (any type works, but I use flat-leaf)
3 or 4 sprigs of chives, chopped
2 tablespoons chia seeds
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 - 3 tablespoons olive oil
Pinch of Himalayan pink salt (approx 1/4 tsp at most)
Fresh pepper (optional)
Prepare quinoa and chickpeas as directed. If using canned chickpeas, be sure to rinse thoroughly. These two ingredients are great to have on hand, unseasoned in your fridge. Black beans can be used instead, but this changes the overall Mediterranean feel; although, delicious.
Put cooked quinoa and chickpeas into a bowl and stir in fresh herbs, chia and currants. Once mixed, add the lemon juice and oil. Try to limit the addition of oil; however, the goal is to have the quinoa and other ingredients moist. Season with salt and pepper. Enjoy!
Eating for Healing Wisdom
Quinoa is an ancient grain like food that can be soaked and sprouted to be eaten raw or cooked up as you would rice. It can be seasoned sweet with cinnamon, agave nectar, and covered in your favorite nut milk for a cereal or served up savory with any of your favorite spices. It is rich in potassium, magnesium, copper, B-Vitamins, zinc and the amino acid Lysine. Lysine is an antiviral amino acid commonly used by people who get cold sores from the Herpes virus or combined with Vitamin C for cardiovascular care. It is not truly a grain but since it looks like one and has similar uses, it often gets wrapped up into that group. Quinoa offers more iron than any other grain. Quinoa can survive in poor soil so it has been used for thousands of years and through many conditions.