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Here’s the fabulous recipe I shared at the end.
Quinoa & Watercress
Servings: 4
Serving Size: 1/2 cup
Ingredients:
1 cup quinoa, uncooked
½ ea. red onion, finely chopped
1 spray extra virgin olive oil cooking spray
2 tsp. NutriFit Rockin’ Moroccan Salt Free Spice Blend*
1 tbsp. lemon juice
1/8 tsp. lemon zest
1 tbsp. extra virgin olive oil
2 cup watercress sprigs
¼ tsp. sea salt
Directions:
- Rinse quinoa thoroughly through colander several times to remove the bitter saponin coating. Cook according to package directions, and drain thoroughly. Set aside.
- Heat a nonstick skillet over medium heat. Add the pine nuts and toast until golden brown and fragrant, stirring constantly. Set aside.
- Spray the skillet with cooking spray, add the onions and saute, stirring constantly, until the onions are translucent. Add in the spices, and toast for 1 minute. Add apricots and currants. Stir this mixture into the quinoa. Set aside.
- In a small bowl, combine the lemon juice and zest, and whisk in the salt. Toss the watercress with the dressing.
- To serve, spoon the quinoa over the watercress. Top with the pine nuts, and serve at room temperature.
Send me a picture if you make it, I’ll post it on my Facebook page!