Quinoa has become one of my favorite foods. It’s hard to believe that just last year I had never heard of it. Quinoa (pronounced keen-wha) is known as the mother grain. It has excellent reserves of protein, more iron than most grains. It also has high levels of potassium and riboflavin and a few other B vitamins. Not to mention a good source of magnesium, zinc, copper and other manganese and has some folic acid… so it’s a “super food” everyone should know.
NOTE: This recipe allows room for you to have fun be creative and change things up.
- 1 cup uncooked quinoa black white or red will do
- 1 2/3 water or vegetable broth
- Veggies: (4 to 5 cups all together)
- 1 to 1 1/2 cups asparagus, snap peas, green beans, diagonally sliced
- 1 to 1 1/2 cups radish, cucumber, tomatoes, diced
- 3 green onions or 1/3 small Walla Walla, red or yellow onion finely diced
- 1 bunch of your favorite leafy green, finely sliced
- 1 cup fresh herbs (cilantro, basil, mint, parsley, chives), chopped
- 1/3 lemon Juice
- 1/4 extra-virgin olive oil
- 4 garlic clove, minces
- salt and pepper
Put quinoa in a fine sieve and rinse under running water.
In a small saucepan, combined water or broth and rinsed quinoa. Bring to a boil, cover and reduce the heat and let simmer 5 to 10 minutes. Turn off the heat and let sit for 15 to 20 minutes to absorb the remaining water. Remove and let cool completely.
Prepare all of the veggies and place in salad bowl with the cooled quinoa.
Make dressing and toss with salad then serve.