Summer Quinoa Salad

As promised, here is my recipe for a delightful cold salad with Quinoa!

Summer Quinoa Salad

Ingredients: 

2 cups Water or Vegetable Stock

1 cup uncooked Quinoa

2 cups cherry tomatoes, corn, cucumber, red peppers, etc.

2 tablespoons lemon juice

2 tablespoon balsamic vinegar

3 tablespoons olive oil

½ cup chopped parsley

Method:

1.       Combine water and quinoa in medium sauce pan; bring to a boil and reduce heat. Cook until the water is absorbed and the quinoa is tender. Fluff the quinoa with a fork and allow it to cool.

2.       In a serving bowl, combine the rest of the ingredients, reserving the chopped parsley; season with salt and pepper.

3.       Toss in the cooled quinoa and parsley.

   

Serve chilled, or at room temperature.

You may have noticed that I was a little vague regarding the vegetables... that was on purpose. Be creative! 

Quinoa goes great with stone fruits, roasted zucchini and summer squash, roasted butternut and acorn squash, diced green tomatoes, spring garlic... take a look in the produce aisle (or your backyard garden) and GO NUTS!

Quinoa: What the hell is it?

Quinoa is member of a species of perennial, herbaceous flowering plants known as goosefoot. Harvested for its seeds, it is classed as a pseudocereal due to the fact that it is not a true grass, or grain, as with wheat.The plant itself is more closely related to beet, spinach, and tumbleweed.

The Incas held Chisaya Mama (mother of all grains) to be a sacred crop until the Spanish Conquistadors landed and forced them to grow wheat. The Christian invaders claimed that the tiny seeds were suitable only as fodder for animals and savages, and worked to suppress the religious harvest ceremonies associated with it.

Today, quinoa has seen a renaissance in the world of healthy eating as a "super grain." Quinoa is gluten free and  is an excellent source of protein, folate, vitamin B6, and arganine, all of which have been shown in studies to be essential to mental health and proper nutrition in children. Individuals with attention deficit disorder have also been shown to benefit from increased intake of B complex vitamins and L-arganine.

In my next post I'll be showing how to cook and serve this "wonder grain," so check back often!

Yes! More Photos!!

This one from David Brown who tried out the Pineapple Jerk Chicken with Coconut rice.

Looks GREAT! Thanks David!