Dressing 1 large lemon, juiced cup extra virgin olive oil 1 clove garlic, finely minced bunch parsley

ey leaves, chopped salt and pepper to taste (about 1 tsp. combined) Serves 6 This recipe packs in a lot of ingredients helpful to people going through treatment for cancers. Quinoa is a source of easily digested plant protein. The radish acts as an appetite stimulant, and the avocado is a great source of monounsaturated fat, an important component in building healthy blood cells. Procedure 1. In a saucepan over medium heat, warm the olive oil and add the seeds. Roast seeds, tossing, until seeds are golden brown, about 5 minutes. Transfer to a plate and cool. 2. To cook the quinoa, bring the 1- cups of water to a boil in a medium saucepan. Add quinoa and salt. When water returns to boil, lower heat and simmer for 15 minutes. Spread quinoa on a baking sheet to cool. Quinoa Salad With Pepitas And Avocado Ingredients Salad cup pepitas (pumpkin seeds)* 1-2 teaspoons olive oil 1 cup quinoa, well rinsed and drained 1 cup water teaspoon sea salt 1 red bell pepper, diced medium daikon, peeled and cut into matchsticks 1 carrot, peeled and grated 3 scallions, thinly sliced 1 ripe avocado, diced 3. In a large bowl, combine dressing ingredients and whisk well. 4. Add quinoa, toasted seeds and vegetables to the dressing. Mix well. Taste for seasoning, adjusting as necessary. Toss in the avocado and mix gently.

Note: *omit pepitas in case of nut allergies Recipe by Health Supportive Chef Ruth Fehr