Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
1 1/2 cups red or white quinoa rinsed well in cold water and drained
2 1/2 cups stock or water
½ teaspoon sea salt
1 teaspoon freshly grated ginger
Pinch of Cayenne
2 tablespoons chopped fresh mint
2 tablespoons chopped cilantro, basil or parsley
2 scallions, white and green parts, finely chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1 tablespoon lemon zest
1 teaspoon lime zest
2 tablespoons extra-virgin olive oil
1 cup fresh or frozen Edamame beans, mixed with a spritz of fresh lime juice, and a pinch of salt ½ cup red bell pepper, seeded, small dice
In a pot, bring the broth with a ¼ teaspoon of salt to a boil. Add the quinoa, bring it back to a boil, lower the heat and cook until all the liquid is absorbed, about 15 minutes to 20 minutes. Add the ginger, coriander salt, and cayenne and fluff with a fork. Transfer the quinoa to a bowl and allow to cool, then combine with the mint, cilantro scallions, lemon juice, lime juice, lemon and lime zest, olive oil, Edamame beans, red pepper and mix well. You may need to add a pinch or two of salt, a squeeze of lemon and lime, or a dash of olive oil to balance the flavors.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)