Three Quinoa Salads

Quinoa is gluten free, 1 cup (240 g) = over 5 g of fiber, no saturated fat or cholesterol, packed with lots of vitamins. It was domesticated 3000-4000 years ago in the Peruvian Andes. It is so easy to prepare. Here are just three ways to enjoy these seeds.



                               Field of quinoa with Lake Titicaca 
                               in the foreground>



A. Preparing:
Always rinse dry quinoa (which is gluten free)
1. Place in a bowl, add cold water to cover.
2. Swirl the mixture with your hands.
3. Drain in a sieve.
4. Repeat 2-3 times until water runs clear, not cloudy.

B. Proportions:
1. 1 cup (240 g) dry quinoa to  2-2 1/2 cup (600g) water, stock, or broth
2. Cook 9-12 minutes, until grains become tender.
3. Drain any excess liquid in the pot.
Note: Quinoa will double in size when cooked.

C. For different tastes and dinner themes, add quinoa to one of these salads....

Middle Eastern

•  2 chopped organic tomatoes
• crumbled feta cheese (or dairy free cheese)
• cup (240g) organic chickpeas (gabanzo beans)
• chopped parsley
• some kalamata olives
• dash of dried oregano
• optional: dash of cumin, chopped organic carrots, and/or Greek yogurt (almond yogurt-fairy free)

(With the dairy free cheese and yogurt, it is not "really" Middle Eastern, but who is going to tell?)

Serve

-bowl of mix organic lettuce

-quinoa

-above toppings

-mix together

-with a drizzle of lemon and olive oil dressing
-sprig of parsley over each salad

Mexican

• sliced avocados
• cup (240g) each: organic corn and organic black beans
• chopped red onion
• chopped cilantro or parsley
• dash of ground cumin
• 1 Tbs (15 ml) chia seeds (rich in fiber, vitamins, and minerals)
• optional: garlic, fresh sliced or powder chile, and/or dash of cinnamon

Serve

-bowl of mix lettuce

-quinoa

-above toppings

-mix together

-with a lime vinaigrette dressing
-spring of cilantro, parsley or garlic scapes (flower stalks) over each salad and lime wedges 

French

• cup (240g) each: cooked organic green lentils and organic green beans
• sliced organic hard-boiled eggs
• chopped shallot, chervil, or onions
• chopped organic walnuts
• dash of dried tarragon
• optional: dash of thyme, mint, dill, and/or herbes de provançe

Serve

-bowl of arugula

-above toppings

-mix together

-with a red wine vinaigrette

-modified from "Natural Choices" magazine June/July 2014

Try "Quinoa and Cucumber Salad"
http://veggiefernandezs.blogspot.com/2014/07/quinoa-cucumber-salad.html