8 Sep

Who loves quinoa? I sure do.

These little suckers are complete proteins, apparently. Always a good thing. They also contain a fair amount of iron, calcium, vitamin B &E, magnesium and manganese. Not bad.

Naturally bitter due to a protective coating, most of the sourness is removed during processing, but you can rinse it a bit more before cooking as an added precaution. It makes a great addition to a salad, soup, chili, stew or sandwich.

Here’s a tasty-sounding recipe I found in Alive magazine a month or so ago, which I adapted only slightly:

Spring salad

  • 1/2 cup frozen green peas
  • 3 cups cooked quinoa, cooled
  • 1 cup chopped red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/2 cup diced cucumber, seeds removed
  • 1/2 cup shelled hempseed nuts
  • 3 tbsp chopped basil or parsley
  • light sprinkling of salt (1/8 teaspoon? The recipe originally called for 1/4 tsp. I find this excessive)
  • 1/4 Cider Vinaigrette (recipe follows)

Soak frozen peas in boiling water. Let sit a few mins then drain. Once mostly-dry, combine with the rest of the ingredients in a large salad bowl. Toss with dressing and serve immediately.

Serves 5-6.

Cider Vinaigrette

  • 1/4 cup apple cider vinegar
  • 1 tsp dijon mustard
  • 1/8 tsp sea salt (originally 1/2 tsp – can you tell I hate salt?)
  • freshly ground black pepper (to taste)
  • 1 1/2 tsp maple syrup
  • 3 tbsp extra-virgin olive oil (originally 1/4 cup + 1 tbsp – which yielded 17g of fat per serving. Yikes!)

With a whisk or in a blender, mix all ingredients except the oil. Continue to mix as you drizzle in the oil. Done!


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