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Mediterranean Diet: as Prevention and Treatment for Alzheimer’s disease

Mediterranean Quinoa

Mediterranean Quinoa

1 cup quinoa


1 3/4 cup water


1/2 teaspoon sea salt



1/4 cup pine nuts 


1/4 cup olive oil


1/4 cup lemon juice


3 tablespoons chopped mint


3 tablespoons chopped Italian parsley 


1/4 cup currants


1/3 cup crumbled feta cheese



Rinse and drain quinoa. Place in a 2-quart pot, add water and salt, bring to boil, lower heat, and simmer with lid on until all water is absorbed (15-20 minutes). Don't stir the grain while it is cooking. Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed. Remove lid and let rest 5-10 minutes.



Toast pine nuts in small skillet over medium heat until they begin to change color and give off an aroma.



Combine olive oil, lemon juice, mint and parsley in a large bowl. Add currants and toasted pine nuts and toss. Using a fork, add cooked warm quinoa a little at a time. Crumble feta over the top. Toss well. Serve at room temperature.



Preparation time: 30 minutes 


Serves 4

Reprinted with permission from “Feeding the Whole Family,” by Cynthia Lair (Sasquatch Books, 2008).

Non-profit, accredited Bastyr University (bastyr.edu) offers multiple degrees in the natural health sciences, and clinical training at Bastyr Center for Natural Health (bastyrcenter.org), the region’s largest natural medicine clinic.


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