It is time to take our kitchens and our homes back. Transforming the food industry seems monumental, a gigantic undertaking. But it is not. It is a small problem. In the small places in our lives, our shopping carts, the fridge, the cupboard, the kitchen and on our dining room table is where all the power is.
It is the hundreds of little choices, the small actions you make every day, that will topple the monolithic food industry. ~Mark Hyman, MD
We have the power. Period.
Make better food choices for yourself, your family, your community, our species. You will be amazed at the changes you will see around you!
ASIAN-FLAVOURED QUINOA SALAD
1 ½ cups chicken broth or water
¾ cup uncooked quinoa (rinsed well)
1 tbsp rice wine vinegar
2 tbsp. hot pepper jelly
2 tsp. Dark sesame oil
1 tbsp. minced ginger
1 tsp. salt
1 cup trimmed and halved snow peas
1 cup shredded carrots
1 cup shredded red cabbage ( or prepackaged coleslaw mix)
1 small red pepper, thinly sliced
3 tbsp. fresh, chopped cilantro
2 tbsp. thinly sliced green onions
1 tbsp. toasted sesame seeds
Combine broth and quinoa, bring to a boil over high heat. Reduce heat to low, cover and simmer for 10 minutes.
Make dressing, whisk together vinegar, pepper jelly, oil, ginger and salt; set aside.
After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them, cover and simmer until most of liquid has been absorbed, about 5 – 6 minutes.
Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix thoroughly. Garnish with cilantro, green onions, sesame seeds. Serve warm, room temperature of chilled.
Tip: You can use any combination of vegetables you like. As asparagus is in season, I might substitute the snow peas for chopped asparagus spears…and this dressing–equally good on noodles!!