I love quinoa (say: keen-wah). It tastes like a cross between a seed and a grain, like rice- it has a nutty flavor and an interesting and pleasant texture. Use it like you would use a rice, oatmeal or other grain...
Quinoa Fun Facts:
It comes in red, black and tan colors- the difference in taste is minimal; tan is the softest and most plain tasting.
You can get this stuff anywhere now, including wal-mart.
Super-healthy! Very high in protein for a non-meat source, has fiber, lots of vitamins and minerals...
Fast cooking: like rice, use 2 parts water to 1 part quinoa, boil then reduce to a simmer and cook 15 minutes.
Oh so versatile- its good hot, cold and room temperature. Use it in savory or sweet (think oatmeal style).
Spinach Quinoa Salad
1 cup uncooked quinoa
1 tsp sea salt
2-3 cups organic baby spinach, roughly chopped
1/2 cup chopped fresh parsley
1/2 english cucumber, chopped
1/2 pint cherry tomatoes, halved
1/3-2/3 cup crumbled feta cheese
1/3-2/3 cup sliced almonds, toasted
1/4 cup red wine vinegar
2 Tbs extra virgin olive oil
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1. Bring two cups of water to a boil. Add in quinoa and one teaspoon salt. Bring back to a boil, then reduce heat to low and simmer for 15 minutes. Make sure there is no water left in the bottom of the pot when it is done...if there is, run it through a strainer. Set aside and let the quinoa cool for at least 15 minutes.
2. In a bowl combine all the veggies, toasted almonds, and the feta cheese.
3. Make the dressing: in a bowl whisk together red wine vinegar, olive oil, oregano, salt and pepper.
4. When the quinoa is cooled (15 minutes at least), combine it with the veggie mixture. Then pour the dressing mixture over everything. Use a spatula to fold everything until it is thoroughly combined.
Serve warm, room temp, or chilled. Enjoy.
