Quinoa Salad
Quinoa (pronounced keen-wa) is a tiny seed that packs a powerful protein punch for its size. It's considered a complete protein since it contains all nine essential amino acids. Though it appears to be a grain and is often mistaken for one, it's actually the seed from a leafy plant. Quinoa is also high in dietary fiber and is easily digested. It can be used in soups, as a substitute for oatmeal, and in just about any recipe that calls for grains. You can usually find quinoa at health food stores, and some supermarket chains carry it as well.
- 1 1/2 cups cooked quinoa see Recipe Notes
- 1 Italian Salad Dressing Recipe
- 1/2 cup diced cucumbers
- 1/2 cup chopped sugar snap peas
- 1/2 cup diced tomatoes
- 1/2 cup diced orange bell peppers
- 1/2 cup diced yellow bell peppers
- 1/4 cup grated carrots
- ¼ cup pine nuts
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
- Mixed greens, optional
Mix quinoa, vegetables, pine nuts, basil, and parsley. Pour Italian Salad Dressing over all. Stir well to combine. Serve alone or with mixed greens.
Yield: 8 servings (serving size: about 1/2 cup)
- To prepare quinoa, pour 1 cup quinoa into a saucepan, and cover with water. Using your fingers, swirl quinoa around in the water a few times. Drain in a fine mesh strainer, and rinse with cold water. Return quinoa to saucepan. Add 1 1/2 cups water, and bring to a boil. Reduce heat to low, and cover. Simmer gently with lid tilted for 15 minutes or until nearly all of the liquid is absorbed. Remove from heat, and let sit for 5 minutes with the lid on. Makes about 3 cups cooked quinoa.
- Substitute Italian Salad Dressing with Lemon-Tahini Salad Dressing.
- Experiment with different combinations of vegetables. Try artichokes, broccoli, celery, olives, steamed asparagus, or zucchini.
- Add chickpeas.
- Top with toasted sunflower and/or pepitas (pumpkin seeds).
- Use chopped walnuts instead of pine nuts.