1/3 cup cooked “premium organic red/white”quinoa blend
1 medium celery stalk
1 medium tomato
1 small sweet banana pepper
1/2 medium carrot
1/2 medium apple
1/2 medium purple pepper (green or red peppers)
1/3 medium red onion (yellow or white onion)
1/4 cup cucumbers
1 clove garlic
1/2 tsp fresh peeled ginger, minced
1 tsp organic No-salt seasoning by Kirkland*
4 medium basils
As desired, season with black pepper and Himalayan pink salt by Kirkland* .
Preparation time: Approximately, 30 minutes. Includes cooking quinoa, prepping and mixing ingredients.
Follow cooking instructions for quinoa. Let cool in a separate dish.
Chop small: celery, tomato, purple and yellow pepper, apple, onion and cucumber. Grate: carrot. Mince: garlic and ginger. Place all the ingredients in a mixing bowl, except for basils and add cooked quinoa. Mix in folding motion. Season as desired. Add chopped basils when serving.
Note: I add a couple of walnuts, a dash of turmeric. Serve my portion with a small slice of multi-grain/raisin toast and 2 oz of “safe catch” tuna!
Legend: * Annabelle’s preferred seasoning.
A “Pinay” at heart, beautified by the Western ways. Respond to God’s calling, it never fails. Tribal of many colors include many personalities; a part of one’s wholesomeness. Experience lifelong happiness by living a healthy lifestyle.