The Day 1 Lunch recipe I made from The 22-Day Revolution is Quinoa Salad with Lentils. The ingredients are:
- 1 cup quinoa
- 1 cup lentils
- 1 large carrot
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon salt
- Dash ground pepper
I didn’t actually know what Quinoa (pronounced “keen-wa”) was before reading the book and doing a little research, though I had eaten it previously. Quinoa is the edible seeds of an ancient grain that originated in the Andean region of Peru, Bolivia, Ecuador and Columbia. It is high in protein—containing more protein per calorie than brown rice, potatoes, barley and millet. It has a low gluten content and is said to be well tolerated by people with celiac disease. The seeds are generally cooked like rice, and used in a wide variety of dishes.
I purchased both White Quinoa, grown in Bolivia, and a Tri-Color Blend, grown in the U.S. and containing white, brown, red and black seeds. I used the Tri-Color Blend in this salad. The recipe is enough for four and was very tasty.
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