Quinoa is a gluten-free seed from South America that is high in protein, iron, phosphorous, B-vitamins and vitamin E. It has more calcium than milk, and has more protein than any other grain. Although it is botonically a seed and not a grain, it is used in place of rice and is excellent in cold salads, cereals, with curries and satays, and, when ground as flour, in breads and cakes. Quinoa, like millet, can be toasted before cooking for a nuttier, more intense flavour. Don't forgot to rinse quinoa before cooking (until the water is clear) to remove any remnants of the bitter saponin coating.
This is best if made a day in advance so that the quinoa can marinate in the dressing and soak up all of the flavor.
Preparation Time: 45 minutes
Cooking Time: 15-20 minutes
2 cups quinoa (uncooked)
4 cups filtered water
juice of 2 lemons
1/2 cup flax seed oil
1 bunch parsley
1 cucumber (peeled and diced)
3-4 roma tomatoes
2 green onions (chopped)
1 bunch fresh mint
2 tsp. sea salt
-1/4 cup chopped (and pitted) olives
1. Sort through quinoa and remove any dirt, debris, or gravel. Rinse in cold, filtered water.
2. Cook quinoa in water (you can use a rice cooker). When quinoa is ready, set aside and allow to cool.
3. Meanwhile, in a medium bowl, mix lemon juice, flax seed oil, and sea salt.
4. Add cucumber, tomatoes, green onions, parsley, and mint to dressing and mix well.
5. When quinoa has cooled, add to vegetables and dressing. Mix well.
6. Refrigerate until ready to serve.
This recipe was provided by Farah Nazarali, founder of The Smiling Yogi. Click Here to learn more about Farah or go to TheSmilingYogi.com for more nutrition information.