YIELD: Serves 8
INGREDIENTS: AMOUNT
| Quinoa (cooked) | 2 cups |
| Parsley (finely minced) | 3 cups |
| Mint (finely minced) | ¼ cup |
| Green onions (finely chopped) | 3 |
| Black pepper | ¼ Tsp |
| Cumin (ground) | 1/3 Tsp |
| Cinnamon | ½ Tsp |
| Sea Salt | ¼ Tsp |
| Flax seed (ground) | 1 TBsp |
| Kelp powder | ½ tsp |
| Tomatoes (seeded and diced) | 2 med |
| Lemon juice | 3 TBsp |
| Olive oil | 1 ½ TBsp |
| Cod Liver Oil, Lemon Zest flavored (Carlson’s) | 1 ½ TBsp |
| Cucumber (peeled and sliced) | 1 |
| Romaine Lettuce (washed and separated) | 1 head |
METHOD:
1. In a large bowl, gently mix together cooked quinoa, parsley, mint, onions spices and tomatoes. Mix in the lemon juice and chill for one hour.
2. Before serving, toss with oil. Serve in a mound with lettuce and cucumber slices.
3. Alternative party service: serve as shown above, with toasted whole wheat pita mini slices for dipping.
[1] Developed following MPN™ by Nancy Emerson Lombardo, Ph.D. Partly adapted from Bob’s Red Mill Natural Foods.
© 2010 Nancy Emerson Lombardo Ph.D. and colleagues, HealthCare Insights, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC. Direct correspondence to Nancy Emerson Lombardo, Ph.D. nemerson@healthcareinsights.net 978-621-1926
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