Quinoa is one of those perfect foods that is versatile and delicious served hot or cold. I usually make at little extra each time I cook it and always have leftovers in the refrigerator. Cold quinoa is great in salads and this alkalizing, nutrient dense salads in one of my favorite lunches on the go, starters for guests, and even light dinners on lazy Sundays. The olives and capers give it a nice salty little bite and the fresh ingredients are like “sunshine in a bowl”. It tosses together quickly and you can play around with the herbs and spices (and even veggies) to change it up a little. It is a very alkalizing recipe good for boosting fertility for both men and women and is a fantastic salad for nurturing over stressed adrenal glands and healing adrenal fatigue.
Very rich in vitamin K, flavonoids (orientin and vicenin) that protect cell structures and chromosomes from radiation and oxidative damage. Also contains many antibacterial volatile oils and is a powerful anti-inflammatory This rates as a top superfood because a small serving is so rich in nutrients.
Quinoa is an ancient “grain” which is actually a seed related to spinach. It’s a complete protein source – great for vegans and vegetarians – and is rich in manganese, magnesium, iron and tryptophan.
Quinoa can be used as a treatment for migraine headaches, to support cardiovascular health and provide antioxidant protection against cancer.