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See what Organic Performance is cooking up this month!
Quinoa is an ancient grain that originally comes from South America. The incans referred to it as the mother of all grains for its nutritional properties and source of long-lasting energy. Quinoa is readily available, easy and quick to prepare and also a complete protein along with being a great source of carbohydrates. The addition of Asparagus taps into the Spring seasonal availability of produce. I always make extra quinoa and use it for lots of dishes. Here is a great salad that is a stand alone meal or a great accompaniment.
1 Cup Quinoa - cooked per instructions
1/2 Cup Parsley, Italian, chopped
1/2 Cup Sprouted Pumpkin Seeds
1 Cup Black Cured Olives, chopped
1 Cup Tomatoes, chopped
1/2 Bunch, Asparagus, raw or steamed and cut into 1/2 inch pieces
1/4 Cup Raw Olive Oil
1/4 Cup Hempseed Oil
1/4 Cup Apple Cider Vinegar
Celtic Sea Salt
Once you have all the ingredients put them into a bowl and throughly mix together. This salad will get you all the protein and carbs that you need for any type of meal. Add some roasted chicken and you will have a full-on meal.
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