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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
The Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/2 cup of white beans per serving, so it is likely tolerated by many. If you prefer to always avoid white beans, please tap it and change its rating to Red.
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
Combine the quinoa and vegetable broth in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the liquid is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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