My Quinoa Super Bowl contains only superfoods, tastes super delicious, and is super easy to make (and eat)!
A quinoa salad that satisfies your body’s natural desire for fat, sweet and salt, yet all the ingredients in this dish are healthful and delicious. Terry Walters, a fellow student at the Institute for Integrative Nutrition, demoed this dish; honestly, I didn’t think I was going to like it, but the taste combination is truly addictive.
- 1 cup quinoa
- 1 ½ cup of water
- ½ cup cranberries or currants
- ⅓ cup slivered almonds
- ⅓ cup red onion, chopped
- ⅓ cup pumpkin seeds (aka pepitas)
- ⅓ cup soaked seaweed (arame or wakame work best)
- ½ cup parsley, finely chopped
- 3 tablespoons olive oil
- 1 tablespoon ume plum vinegar
- Bring water to a boil.
- Add quinoa and simmer for 12 minutes and let cool.
- Soak seaweed as directed on package.
- Once the quinoa is cool, mix all ingredients and refrigerate.
Like many recipes, this taste better when it’s made a few hours or a day before so that the tastes can merge. Please do not substitute the ume plum vinegar not only because it helps balance the body and digestion and is a strong anti-oxidant, but because its salty taste is hard to replicate. Some see it as a fountain of health, and I just love the taste! It’s easy to find in a health food store or online.