Macro-Mayan Magic
4 cups (1 L) water
2 cups (500 mL) uncooked red or white quinoa (or combination)
1 cup (250 mL) dried beans, soaked and cooked (or 2 - 19 oz/540 mL cans chick peas, rinsed and drained thoroughly)
1 leek, finely sliced
Juice of 1 lemon (grate and reserve rind prior to juicing)
1 bunch fresh oregano, chopped
1 Tbsp (15 mL) extra-virgin olive oil
1 bunch asparagus, julienned
2 cloves garlic, minced
1 bunch watercress or sprouts
Bring water to a boil, add quinoa, stir, and reduce to a simmer for 10 to 12 minutes. Remove from heat and let sit while preparing other ingredients.
Place chick peas in a large bowl; add leeks and lemon rind.
Add lemon juice to chopped oregano and let marinate. Cut squeezed lemon in quarters and save.
Add olive oil to large frying pan. Lightly saute asparagus, garlic, and lemon quarters over medium heat, covered, for 3 to 4 minutes. Add 1/4 cup (60 mL) water to steam vegetables and create some juice.
Add saute asparagus and lemon juice to chick peas along with quinoa. Top with watercress. Serves 6.
Each serving contains: 245 calories; 10 g protein; 6 g total fat (0 g sat. fat, 0 g trans fat); 43 g carbohydrates; 9 g fibre; 18 mg sodium
source: "Go Macrobiotic", alive #330, April 2010
Macro-Mayan Magic
Andrew Muto and Sherri Doak
Sherri Doak is the resident holistic nutritionist at Nature's Emporium in Newmarket, Ontario. Andrew Muto is food director at Ontarios largest holistic market, Nature's Emporium.
