Quinoa Pilaf

Name: Quinoa Pilaf
Yield: serves 4
Ingredients: 1 tablespoon extra-virgin olive oil; 2 tablespoons finely diced shallot; 1 fennel bulb, diced small; 1 carrot, peeled and diced small; Sea salt; 1 cup quinoa, rinsed; 1/2 teaspoon turmeric; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cardamom; 1 3/4 cups Magic Mineral Broth (page 54); 1/4 cup chopped fresh parsley or mint

December 9, 2011

Quinoa (pronounced “KEEN-wa”) is its own little ecosystem, containing all of the essential amino acids that we must obtain through the diet. Put another way, quinoa brings some good nutrients to the table that the body needs to begin repairing itself. Its mild taste makes it a perfect starting point for building a pilaf, which is a Middle Eastern food fest. Pilafs are by definition seasoned dishes, and in this case all of the aromatics have great anticancer properties. About the only thing missing from this exotic, exciting dish is a belly dancer. If only I hadn’t misplaced those tiny finger cymbals …

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