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Recipe: Dana Rizer’s Spirulina Quinoa

August 13, 2016

Spirulina Quinoa

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! 

Cook with Dana Rizer on our Incredible Italy Yoga Retreat: Heart of Umbria Escape this October 2–8, 2016. Find out more and book today!

A lifelong food enthusiast, and a student of the body for the past twelve years, Dana offers a range of practices that nourish the body, mind and heart.
Dana has completed over 800 hours of yoga teacher training and assisting, and is a dedicated student of Iyengar Yoga, Vinyasa Yoga and Yin Yoga respectively. After twelve years in the wilds of NYC, she now teaches alignment-based flow and Yin Yoga classes in her home base of Los Angeles.

For the past five years, Dana has also been on the faculty of the Nosara Yoga Institute. She now co-teaches their 200-hour Interdisciplinary Yoga Teacher Training under founders, Don and Amba Stapleton. Because a body in motion needs to be fed, Dana completed a Master’s degree in Food Studies from New York University, and a 617-hour chef certification through The Natural Gourmet Institute of Health and Culinary Arts. She believe as much in the healing power of a good meal shared in good company as in the practice of a well-aligned downward facing dog: each expands consciousness, increases interconnection, and has the power to open the heart.
Dana’s intention is to bring the essence of yoga into practical, daily living through the cultivation of community, awareness in action, holistic, whole-foods education and sensational cuisine.