Quinoa (pronounced “keen-wa”) is an ancient South American seed that was considered a staple food for the ancient Incan people. The tiny seed has a mild, nutty flavor, is related to leafy green vegetables, and is often used like a grain. Quinoa has more protein than brown rice and whole wheat. It’s easy to prepare and the taste complements many different types of foods. You can eat it for breakfast, using it as a substitute for oatmeal or cream of wheat and mixing it with some cinnamon, honey, nuts, or seeds. Quinoa can also be seasoned with lemon juice and spices, then used as a side dish with any meat, seafood, or poultry. Or it can be added to your favorite soup or salad, replacing traditional noodles or rice.
In addition to being very versatile and loaded with protein, quinoa is full of antioxidants, high in fiber, and contains a variety of vitamins and minerals, making it good for your whole body. When you add in other nutrition power players, like red onions, garlic, basil, and cannabis, you end up with a super antioxidant-rich meal or side dish. So pick up some quinoa, your favorite veggies and herbs (or buds) today and start cooking!
Recipe for a “Crazy for Quinoa” and Cannabis Salad
This recipe makes four 1-cup servings and is vegan, dairy free, and gluten free.
Cannabis Products:
- Fresh cannabis leaves
- Cannabis-infused canola oil
(For a non-medicated option with all the nutritional benefits, substitute hemp oil for cannabis canola oil. Hemp oil and raw cannabis leaves do not cause a psychoactive effect.)
Ingredients:
- 1/2 cup dry quinoa (makes 2 cups cooked)
- 1/2 cup red bell pepper, chopped
- 1/2 cup celery, chopped
- 1/2 cup red onions, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh cannabis leaves, chopped
- 4 Tbsp apple cider vinegar
- 2 Tbsp cannabis canola oil*
- 2 tsp lemon juice
- Sea salt & pepper to taste
Hardware:
- Pot for the quinoa
- Mixing bowl
- Knife
Directions:
- Cook quinoa according to package directions. Once cooked, lay quinoa out flat on a plate and allow it to cool completely.
- While quinoa is cooling, chop all vegetables, add to a bowl, and set aside.
- Once quinoa is completely cooled, add it to the chopped vegetables and mix with apple cider vinegar, cannabis-infused canola oil, lemon juice, salt, and pepper.
- Mix well until all ingredients are coated with the dressing.
This salad can be eaten at room temperature or chilled slightly.
Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis oil and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.
As a registered dietitian and nutrition consultant, Jessica has a unique perspective on the nutritional benefits of cannabis.
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