Arame quinoa (a type of seaweed) 30 min

I went to a nutritionist this week, to discuss foods that are anti-inflammation for my menstrual cramps, my current upper back situation, and Raynaud's. It's all related... can you imagine?!
So a big change will be doubling up on my daily dose of fish oil and tumeric during my period, and then she gave me some food ideas (ginger and cayenne are great). Here is one that I altered to my taste... I have eaten it twice this week and its AMAZING!
Ingredients for 4 servings:
1 cup quinoa
1 tbsp minced fresh ginger
1/8 teaspoon cayenne pepper
1/2 ounce arame sea vegetable (1/2 package)
and whatever veggies you want.... they should be hardy (broccoli, jicama, carrots, radishes, red pepper, etc)
I included: red pepper, broccoli, carrots, radish. Make sure the pieces are all chopped small.
3/4 cup green onions (I've been obsessed with these lately!!)
3 tbsp sesame oil
3 tbsp tamari (I used liquid amino)
3 tbsp rice vinegar
1/3 cup toasted sunflower seeds

 1. Put dry quinoa in pot on low heat for 5 min to toast the quinoa, stirring constantly to avoid burning.
2. Add double water, bring to boil
3. Simmer until water is gone

 4. While quinoa is cooking, prepare vegetables and ginger

 5. Soak Arame in cold water for 10 min

6. Put stove on low heat, toast sunflower seeds until you can smell the nutty yummy smell

7. Drain seaweed, get as much water out as possible

8. Smell the seaweed... pretend you are on the beach!

 

 9. When quinoa is done, turn off fire and add red pepper and ginger, mix up.

10. Add your liquids: sesame oil, liquid aminos, rice vinegar11. mix in veggies and seaweed! 

You eat it cold... but its good warm too! 

Original recipe from: http:www.epicurious.com:80/recipes/food/views/Arame-flecked-Asian-Couscous-353975#ixzzltBbAaz6Z