Spirulina Quinoa with Goji Berries & Coconut Flakes
This is such a lovely and tasty superfood dish! I got the original recipe from my friend, Fern Langham from Yoga With Fern that she posted on Facebook a few months ago. The ingredients and combinations intrigued me, so what do I do – pop into the kitchen and whip it up for dinner. Of course, when I find a WINNER, I must share it out. So, in turn, YOU’RE A WINNER!
This gluten-free dish is packed with lots of great plant-based proteins from the quinoa, goji berries and Spirulina. Scott and I have been doing a lot of landscaping and outdoor work lately, and this is just what our bodies have been needing. This recipe is easy to make! It makes A LOT for left overs (my kind of meal!), easy to pack (mason jars are great for transporting dishes like this), easy to digest and tastes WONDERFUL! The fennel seeds act as a digestive stimulant and POPS a great flavor to the dish. It’s great warm or cold.
Spirulina is a “Superfood.” It is the most nutritious, concentrated whole food known to humankind. One 3 gram serving of Hawaiian Spirulina provides more antioxidant activity than 5 servings of fruits and vegetables! Spirulina has 2300% more iron than spinach, 3900% more beta carotene than carrots, 300% more calcium than whole milk, and 375% more protein than tofu. Comparing phytonutrient levels, Spirulina is 31 times more potent than blueberries and 60 times more potent than spinach!
The goji berry is one of the most nutrient-rich foods on earth. It is a vegetarian form of protein, packed with essential amino acids, rich in vitamin A and a good source of vitamin C. Goji berries possess over 20 trace minerals and vitamins including zinc, iron, phosphorus, Riboflavin (B2), vitamin E as well as carotenoids, including beta-carotene.
I use Goji Berries from Navitas Naturals.
Quinoa (pronounced as kinwah) is an incredibly nutritious grain-like seed. Quinoa grains provide 14-18 g of protein per 100 g. It composes all the required essential amino acids for the human body at excellent proportions. Quinoa is a rich source of soluble and insoluble dietary fiber. Quinoa grains are indeed very good sources of B-complex group of vitamins, vitamin E (α-tocopherol) and essential fatty acids such as linoleic and α-linolenic acid.
Come watch me show you how to put it together along with some inspiring words and thoughts.
- 4 cups Quinoa - prepared ahead of time
- 2 TB. Spirulina powder ( I use Pure Hawaiian Spirulina)
- 1 organic cucumber, sliced thin
- 1 tsp. Pink Himalayan salt
- 1 TB. fennel seeds
- 1/4 cup organic goji berries ( I used Navitas Naturals) - soak in 1/2 cup water for 10 minutes
- 1/4 cup organic raw shredded unsweetened coconut flakes
- 1/2 cup (or more to taste) fresh chopped basil
- Cook your quinoa according to package directions. I used 2 cups dried quinoa (soaked for several hours or overnight), rinse WELL and add to 4 cups of boiling water in a large pot. Reduce heat and let simmer for 10 - 15 minutes. Add 1 TB. of fennel seeds. Stir periodically. Turn heat OFF. Put lid on pot and let quinoa absorb water and become fluffy.
- Thoroughly mix 2 TB. Spirulina powder into 4 cups of cooled, prepared quinoa.
- Fluff quinoa and add 1 tsp. of pink himalayan salt - or to taste.
- Soak goji berries in water, then strain (SAVE this liquid!) I keep a jar of "soaking" goji berries in fridge and change out every 3-4 days. This juice is GOLD health wise. Drink it or add to a smoothie.
- Toss goji berries into the quinoa.
- Add sliced cucumbers.
- Mix everything well and top with raw shredded coconut flakes and fresh chopped basil.
- Leftovers can be refrigerated for several days. Tastes great cold, room temperature or warmed up.
May the GREENS be with You! and Be Inspired! Kibby