Pseudo-Southwestern Quinoa - cooking recipe

Ingredients
    1 c. quinoa
    1 t. ginger, minced
    1 3/4 c. water 1/2 t. dulce or kelp powder
    2 T. lemon juice
    2 serrano peppers
    1 t. oregano, dried
    1 avocado, diced and drenched with lime juice
    4 green onions chopped
    2 ears fresh corn on the cob, cut off corn
    1/2 diced green bell pepper
    1/2 c. diced red sweet pepper
    1/4 c. olive oil or flax seed oil
    1 bunch cilantro chopped
Preparation
    First of all quinoa (pronounced \"keen-wa\") is an alkalizing grain.
    It is hardy and contains the highest amount if protein of any grain.
    It cooks quickly and makes a delicious, crunchy dish. It is high in calcium, phosphorus, iron, B vitamins, and vitamin E and has an ideal balance of amino acids.
    Wash quinoa thoroughly to remove the saponin, the rust-colored coating that protects this seed against insects, birds, and the sun.
    While cooking, the germ on the outside of the grain unfolds like a partial spiral giving the finished cooked product a lovely appearance.

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