Published on January 31st, 2018 | by Catherine Tingey0
I recently went on a retreat where the talented chef, Carolina Gonzalez from Meals That Heal served this dish.
I was surprised at how few ingredients + zero oil could create such a pleasingly yummy side dish. I tried to recreate it at home and you’ll find it so easy to prepare.
If you’re new to quinoa [KEEN-wah], here are some quick facts:
-Cultivation dates back 5000-7000 years
-Naturally gluten free and high in protein
-Is not technically a grain but rather a seed
-Contains all 9 essential amino acids
For people looking to avoid gluten, quinoa is a much more nutritious alternative to potato, tapioca, rice and corn flours which are typically used in gluten-free products.
Soaking or sprouting the quinoa before cooking will make its minerals (magnesium) more bioavailable as the soaking process reduces phytic acid and phytic acid can bind with minerals and reduce absorption. Soaking or sprouting will also increase its antioxidant activity!
QUINOA CEVICHE (serves 3-4)
- 1/2 C red, white or black quinoa (dry)
- 1 medium onion, diced
- 1 lemon, juiced
- 1 lime, juiced
- 1 avocado, diced
- 1 generous handful cilantro, rough chopped
- salt & pepper to taste
Cook the quinoa in 1 C water. I like to use a rice cooker which makes it really easy. General rule is 1:2 quinoa to water. If you’re doing it stovetop, allow the water to boil and then turn down to a simmer for 10-15 minutes and the curly ‘tail’ of the seed has unfurled.
Allow the quinoa to cool to room temperature.
Add the remaining ingredients.
Season with salt & pepper to taste.