Pseudo-Southwestern Quinoa

• 1 c. quinoa
• 1 t. ginger, minced
• 1 3/4 c. water 1/2 t. dulce or kelp powder
• 2 T. lemon juice
• 2 serrano peppers
• 1 t. oregano, dried
• 1 avocado, diced and drenched with lime juice
• 4 green onions chopped
• 2 ears fresh corn on the cob, cut off corn
• 1/2 diced green bell pepper
• 1/2 c. diced red sweet pepper
• 1/4 c. olive oil or flax seed oil
• 1 bunch cilantro chopped

1. First of all quinoa (pronounced "keen-wa") is an alkalizing grain.
2. It is hardy and contains the highest amount if protein of any grain.
3. It cooks quickly and makes a delicious, crunchy dish. It is high in calcium, phosphorus, iron, B vitamins, and vitamin E and has an ideal balance of amino acids.
4. Wash quinoa thoroughly to remove the saponin, the rust-colored coating that protects this seed against insects, birds, and the sun.
5. While cooking, the germ on the outside of the grain unfolds like a partial spiral giving the finished cooked product a lovely appearance.

quinoa, ginger, water, lemon juice, serrano peppers, oregano, avocado, green onions, corn, green bell pepper, red sweet pepper, olive oil, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=48493 (may not work)