Tuesday, September 18, 2012

Scrumptious Quinoa Salad

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I love quinoa (keen-wah). Called the "Supergrain of the future," this ancient grain has many benefits. According to Mind Body Green, quinoa: is one of the most protein-rich foods we can eat, contains almost twice as much fiber as most other grains, contains iron and lysone (which helps with tissue growth and repair), is rich in magnesium (less migraines!), improves energy metabolism, and has antioxidants. With all these benefits, why would one choose rice as a stable grain for meals!? Not to mention it only takes about fifteen minutes on the stove. (Ok, quinoa is more expensive... but look for it on sale or in the bulk isle!)
Today I had a delicious quinoa salad (hence this post!) Its ingredients included: quinoa, lacinato kale, dates, almonds, lemon juice, olive oil, garlic, salt, and red chili flakes. It was so good! I do intend to make this on my own time (less some red chili flakes...)
Here is a similar recipe from Natural Home and Garden that I also plan to make!

1 tablespoon lemon juice
1  tablespoon cold-pressed olive oil
2 tablespoons chopped fresh tarragon
1/4 cup chopped fresh parsley
2 oranges, peeled
1/4 cup toasted, slivered almonds (with skin if possible)
2 1/2 cups cooked quinoa, cold or room temperature (read the basics of cooking quinoa)
Salt and freshly ground pepper to taste

1. Whisk together the lemon juice, oil, tarragon and parsley in a serving bowl large enough to hold all the ingredients.
2. Section the oranges and cut each section into thirds. Stir the oranges and any juices into the bowl.
3. Add the remaining ingredients and mix well.
4. Add salt and pepper to taste. Serve chilled or at room temperature.

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