One of my favorite things about Quinoa besides it being high in protein, iron and fiber is its quick cooking time. Quinoa is as we know not a grain, but a seed, therefore great for people limiting or staying away from gluten. It is very versatile.
I prepare it: 1 part Quinoa to 2 parts liquid, this can be water or broth. Add to a pot and bring to a boil, lower and simmer for 15min (allowing some steam to escape). Turn off, cover and rest for 10 more min.
Quinoa comes in blond, red and black, blond being the most common, sold in health food stores, even Costco. For color, I like mixing 1/4 of the red or black with 3/4 blond.
As a hearty salad to bring on a road trip this weekend, I made this –
FESTIVE PURPLE QUINOA SALAD – full of flavor and color:
I N G R E D I E N T S :
- 3/4 cup Blond Quinoa
- 1/4 cup Red Quinoa (could easily use 1 C. of Blond instead)
- 1 med. Red Beet, small cubes
- 2 cup Filtered Water
- 1-1/2 cup Kale, thinly sliced
- 2 teaspoons a mix of: Ground Fennel, Coriander and Cumin Seeds
- 1/2 teaspoon Cayenne
- 2 tablespoons fresh Parsley, chopped
- 1 teaspoon fresh Thyme, finely chopped
- 2 tablespoons Dried Cranberries, chopped
- 1/4 cup Almonds, soaked, dried, chopped
- 2 teaspoons Nama Shoyu
- 2 tablespoons Extra Virgin Olive Oil, cold-pressed
- 1 Lime, juiced
Place Quinoa in heavy bottom pot with Beets and Water bring to a boil, simmer for 15min, turn off and remove from heat. Allow to cool until room temp. (45 min.)
Transfer to a large glass bowl, gently fold in the remaining ingredients.
Serve, drizzled with Flax Seed Oil, Nutritional Yeast and Dulse Flakes.
Note: The Salad was great that day, and even better the following.
