A new approach to Quinoa.

I had the amazing opportunity to cook for a group of Radiant Women at the Omega Institute a couple weeks ago. Having been part of the cleanse as a participant over the years it was great to be on the other side and give back. A week of nourishing food and juices. A week of creating kitchen alchemy. That's what it feels like when I'm cooking. I didn't have anything planned out, I just worked with the ingredients on hand and came up with things as the days unfolded. It was a meditation. Being supported by the universe around me and knowing it would take me where I needed to go.

Circling back to this post almost 10 years later I'm wondering what the new approach was... Was it that I used it in smoothies? Toasted it and sprinkled it on salads? Made the blueberry loaf thats listed here? I remember grinding it up and using it as a flour in baked goods.... Whatever the case may be quinoa has been scrutinized over the years. We over farm things and take it away from it's indigenous place... I still love quinoa all these years later. I don't eat it as much as I used to but I appreciate its versatility and nutiness. Hopefully mirroring myself. xx