In the grain family Quinoa is a rock-star. Full of protein, and other nutrients that keep your lungs breathing and your heart beating. It’s also gluten free, an added bonus for those with celiacs disease, or gluten sensitivity.
It’s an ancient grain, which basically means that it can trace it’s beginnings back to ancient times.
One last thing, it’s got this great texture when you chew it, it feels like it’s popping.
This quinoa salad was inspired by a salad that they make at my work.
It’s been 80 degrees and sunny here in California, summery even though it’s the middle of the winter. This was perfect for our fake summer night. I made it with Curried Chicken and it was great.
1 c. Quinoa (cooked and cooled, I put it in the freezer for a few minutes and it did the trick)
1/2 c. Cucumber, peeled and seeded
1/4 c. red bell pepper
1/4 c. green onion
1/2 c. grape tomatoes, halved
1/2 c. carrot, cut into pieces
the juice of one lemon
1/4 c. extra virgin olive oil
3 Tbs. apple cider vinegar
a sprinkle of salt and pepper
Mix the quinoa and all of the veggies together in a bowl. In a small bowl, mix the dressing together. Pour the dressing over the salad and mix to combine.
Hide somewhere that only you know about, because otherwise everyone and their Mother will eat it before you get any.