Monday, January 26, 2015

Loving Quinoa Before Quinoa Was Cool!

Quinoa, tricky to spell, but oh so good! Maybe you also enjoyed it before it became so trendy, but if you haven't tried it-you are missing out on a really good thing!

The nutritional breakdown shown on the package tells you how chocked full of protein, fiber, folic acid and lots more good things to help keep cholesterol in check and keep your circulation humming along! But the best part is how good it is how easy it is to incorporate into recipes your family will enjoy! (Personally I love the texture)

Quinoa is good lots of different ways; use it as you would rice or bulgur, and even as a substitute for pasta!

Get creative in your kitchen and come up with some ways you'd like to use quinoa, it pairs well with nuts, tomatoes, greens-especially kale, in salads, with onions, feta cheese, olive oil and one of my favorites, black beans.Give this recipe a try and let me know how you like it!

Mediterranean Quinoa Salad
Recipe type: Main, Salad, Side, Vegetarian, Gluten-Free, Eggs
Prep time:  
Total time:  
Serves: 4
  • 1-2 C cooked quinoa
  • 1-15 oz. can garbonzo beans
  • ½ C summer squash, chopped
  • ½ C cucumber, chopped
  • 2 T basil, chopped
  • 1 T oregano, chopped
  • 1 stalk green onion, chopped
  • 1 cob corn, cut off the cob
  • ¼ C feta (optional)
  • dressing: juice from ½ lemon
  • small pinch saffron
  • ⅛ to ¼ t smoked paprika
  • good pinch pepper
  • to taste salt
  • 3 T apple cider vinegar
  • 1 t honey
  • 1 clove garlic, minced
  • pinch ground ginger
  • ¼ C olive oil
  • olives (optional), for topping
  • lemon slices, for serving
  1. Combine the quinoa with the beans, veggies, herbs, and feta.
  2. Whisk together lemon juice through ginger. Slowly add the olive oil, whisking it in, creating an emulsion.
  3. Mix dressing with salad.
  4. Serve topped with olives and a squeeze of lemon.

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