Found a big bag of Organic Quinoa (organic and pre-rinsed for convenience) on my latest Costco adventure...cooks faster than rice and better for you. Love it!!
Quinoa (pronounced keen-wah):
Considered a "super-food" by many, Quinoa contains more protein than any other grain (an average of 16.2%, compared with 7.5% for rice, 9.9% for millet and 14% for wheat). It’s also a good source of dietary fiber and is high in magnesium, potassium and iron and a good source of phosphorous, calcium, vitamin E and several B vitamins. Quinoa is also gluten-free and easy to digest. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.
Quinoa is not a true cereal grain but technically a fruit of the Chenopodium family. Quinoa’s relatives include spinach, beets and Swiss chard. It is used as a grain and substituted for grains because of its cooking characteristics.Pretty Quinoa Salad
(adapted from Michael Smith, Chef at Home)
Ingredients
- 1 cup quinoa
- 2 cups water
- pinch salt
- 1 Roma tomato, seeded and diced
- 1 carrot, peeled and diced
- 1 cucumber, washed and diced
- 3 green onions, sliced thinly
- 1 bunch parsley, chopped
- The zest and juice of 1 lemon
- 1/4 cup olive oil
- Salt and pepper
Directions
- Rinse the quinoa well in cold running water. This will easily rinse away the natural bitter coating on the seeds. Drain and toss into a small pot. Add the water and season with salt. Bring to a simmer over medium-high heat. Cover with a tight fitting lid, turn the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 to 20 minutes. Cool until lukewarm.
- Meanwhile get all the colorful veggies ready. Toss them into a bowl and when the quinoa is done, add it as well. Add the lemon and olive oil, toss well, season with salt and pepper and serve.
Enjoy!
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