Recipe: Dana Rizer’s Spirulina Quinoa
August 13, 2016
If you know me well, you know I like bacon as much as anyone. To counter that, my diet frequently slips into the realms of super new-agey yoga teacher. And you know what? I’m ok with that.
It’s all about balance, right? Well, spirulina is definitely the yin to bacon’s yang. This vibrant green, grain salad is one of my favorites. As a meal, the quinoa and spirulina create a complete protein, and spirulina is packed with B vitamins and iron. It’s super savory, quick to make, and pretty versatile. You can adorn it with sliced avocado, diced tomato and pepita seeds, or eat it plain. Bonus: it turns your whole mouth momentarily emerald green.
1 cup quinoa, cooked according to package descriptions, until it reaches fluffy perfection
1 tablespoon spirulina powder
1 tablespoon cold pressed oil, such as olive, coconut, flax, avocado or nut oil
1 tablespoon Bragg’s liquid aminos or nama shoyu
Crunchy garnishes (think raw veggies, seeds, etc.)
Let the quinoa cool until it’s just room temperature. Mix all of the ingredients together with the quinoa, using a fork to fluff as you go.
Garnish as desired. Munch and enjoy!