Boiled Quinoa, Base Recipe
The basic recipe for cooking organic quinoa with kombu or sea salt, chopped parsley and sunflower seeds with umeboshi vinegar. An energizing, very nourishing and restorative dish that supports digestion, gives physical vigor and works equally well for breakfast, lunch or dinner.
Cooking: 30–40 minVideo: 02:01DigestiveNeutralBest in: Spring · Summer · Autumn
Properties
Properties of the recipe.
- An energising, digestible dish that aids digestion, gives physical vigour, and helps achieve greater speed of movement. It is also nourishing and restorative.
Medical notice. Informational content based on the energetic nutrition method of Dr. Jorge Pérez-Calvo, MD. It guides your diet; it is not a medical diagnosis or treatment. If you have a health condition or take medication, consult your healthcare professional.
Preparation
- Rinse the quinoa well under cold running water and drain it.
- Add the quinoa, the kombu and the water directly into a saucepan; or first add the water, cover, bring to a boil and then add the quinoa and the kombu or the salt.
- Once it boils, cover, place the heat diffuser, lower the heat and let it simmer for about 20 minutes.
- Turn off the heat and let it rest, covered, for 5 minutes.
- Uncover and stir the quinoa grains with a wet wooden utensil.
- Garnish with fresh chopped parsley and the sunflower seeds toasted with umeboshi vinegar.