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Eat your (ocean) vegetables

May 1, 2010

This recipe calls for 2 ingredients which are no-brainers when it comes to eating clean.  They are quinoa (pronounced ‘kin-wah’) and dulse (pronounced ‘dulse’) 🙂   

Dulse is a type of red seaweed – an edible algae.  I just put this recipe at risk by referencing ‘algae’ but it’s part of the reason seaweed is one of the HEALTHIEST foods we can put in our mouths.  Why?  The rich minerals dissolved in the ocean are converted into an edible form (that’s seaweed) and…

  • The mineral balance in seaweed is almost identical to that of the human body.  So most of the trace minerals we need are found in these ocean ‘vegetables’.
  • A handful provides all the vitamin B6 you need PLUS 66% of the DRI for vitamin B12 (the elusive vitamin that is more prominently found in meat).
  • You’ll get the daily required iron (great for anemics like myself, and most women).
  • It’s a good source of potassium and iodine.
  • It has more dietary fiber (33%) and soluble fibre (16%) than oat bran.
  • You can eat it raw right out of the bag, but brace yourself for the pungent flavour.
  • Cut it up and add to soups, salads, stirfries, anything really to add some flavour.

You can find seaweed of all sorts at a natural health store.  I usually buy Maine Coast Sea Vegetables in Kensington Market. 


Quinoa is a seed, not a grain, so it is gluten-free (woo hoo!).  It’s also: 

  • Easy to digest because it’s a vegetable protein.
  • A complete protein, meaning it’s a fabulous meat replacement because you get all 8 amino-acids.
  • High in lysine, an amino acid that aids in skin formation and repair.  Most grains such as rice and wheat, have no lysine at all.
  • High in collagen, a protein needed for bone and cartilage strength.
  • High in fibre as well as a good source of magnesium, phosphorous, zinc, and manganese.
  • Hassel-free (takes half the time to cook vs rice).


Quinoa and Dulse Salad

Quinoa and Dulse Salad


  • 1 cup quinoa
  • 2 cups water
  • 1/4 tsp salt
  • 1 cup thin green beans, trimmed
  • 2 Tbsp extra-virgin olive oil (I used flax oil)
  • 2 tsp lemon juice
  • 1/2 English cucumber, cut into strips
  • 1/2 cup carrots, cut into julienne strips
  • 1/2 cup dulse fronds, chopped or 1/4 cup dulse flakes – the black stuff in the photo
  • 2 green onions
  • Pepper to taste, chopped


  1. Drain and rinse quinoa. 
  2. Cook quinoa in boiling salted water for 15 minutes or until grains are tender.
  3. Rinse quinoa in cold water, drain and set aside.
  4. Steam beans until bright green and tender crisp (or blanch in boiling water). Drain and set aside.
  5. Whisk oil and lemon juice in a large bowl, then toss with all other ingredients. 

I just like this recipe because it’s so simple, incredibly healthy, and its mild flavour makes it something anyone can eat (even with the algae!).

4 Comments leave one →
  1. August 9, 2014 10:25 am

    Having read this I believed it was really informative.
    I appreciate you finding the time and effort to put this content together.
    I once again find myself spending a lot of time both
    reading and commenting. But so what, it was still worth it!


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