Quinoa

I LOVE QUINOA!
If you haven't had it before it is delicious and very nutritious! yum yum!

Most people think that Quinoa (pronounced keen-wah) is a grain - but it's actually a chenopod and is closely related to species such as beets and spinach. It is so unique because it is a complete protein! It is very uncommon for plants to be a complete protein (usually only animal meat is complete). It is also an excellent source of fiber, phosphorous, magnesium and iron. Qunioa is gluten free and easy to digest. It is awesome.

Qunioa and Vegetable Salad

• 1 teaspoon canola oil
• 1 tablespoon minced garlic
• 1/4 cup diced (yellow or purple) onion
• 2 1/2 cups water
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 cups quinoa
• 
  
• 3/4 cup diced fresh tomato
• 3/4 cup diced carrots
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced cucumber
• 1/2 cup frozen corn kernels, thawed
• 1/4 cup diced red onion
• 1 1/2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar

1. Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
2. Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.

This recipe makes 12 servings. Each serving has 148 calories.

Bon Appetite!