Nutrient-Rich Quinoa Salad

1Cooking the Quinoa (1 cup) Rinse the quinoa (1 cup) under cold water (2 cups) to remove any bitterness. In a saucepan, bring 2 cups of water (2 cups) to a boil. Add the rinsed quinoa (1 cup), reduce heat to low, cover, and simmer for 15-20 minutes until the water (2 cups) is absorbed. Remove from heat and let it cool.

2Preparing the Ingredients Steep the ginseng tea bag (1) in 1/4 cup of hot water (2 cups) for 5 minutes, then discard the tea bag. Chop the Ginkgo leaves (1 tablespoon) and set aside. In a small bowl, mix the olive oil (¼ cup), apple cider vinegar (1 tablespoon), lemon juice (1 teaspoon), nutritional yeast (1 tablespoon), dl-phenylalanine powder (1 teaspoon), B vitamin complex powder (½ teaspoon), L-theanine powder (1 teaspoon), digestive enzyme supplement (1 tablespoon), magnesium powder (¼ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon) to make the dressing.

3Assembling the Salad In a large mixing bowl, combine the cooked quinoa (1 cup), steeped ginseng tea (1), chopped Ginkgo leaves (1 tablespoon), Greek yogurt (2 tablespoons), spinach, and sliced almonds. Pour the prepared dressing over the salad and toss gently to combine. Adjust the seasoning if needed.