Refreshing Quinoa Salad

I love this funky little whole grain food. For one it is fun to say, pronounced “Qin-wah”. And when you cook it, the tiny seeds spring open to reveal a spiral effect.  It has a unique, nutty flavor and is fluffy and crunchy at the same time.

Not only is it higher in protein than most other whole-grains, it has a complete protein profile, containing all nine essential amino acids. It is also high in magnesium, a nutrient we could all use more of!

This grain cooks in only ten to fifteen minutes in its dry state.

This is by far one of my favorite quinoa recipes. It is very flavorful and colorful. Enjoy!

 

Refreshing Quinoa Salad

1 ½ cups quinoa

½ cup pine nuts, toasted lightly

2 ½ cups cucumber, diced

¾ cup cherry tomatoes, halved

½ cup red onion, chopped fine

½ cup fresh parsley, diced

¼ cup olive oil

3 TBSP lemon juice

2 tsp grated lemon zest

 

1.     Rinse quinoa a couple of times, combine with  3 cups of water and bring to a boil. Reduce to a simmer and boil, covered for 15 minutes, or until done.   Set aside to cool before proceeding.

2.     Combine all well and serve immediately.

Modified from Vegetarian Times magazine

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