I realized recently that I had a box of quinoa in the pantry that had been sitting unopened for at least 9 months. I read online months ago that quinoa was a healthy food, and bought some, but then never did anything with it! So I decided I needed to test it out. My oldest daughter has been become a vegetarian, and quinoa is an excellent food for vegetarians. It looks like a grain, but it is really a seed, and is unusually high in protein for a plant based food. So I made a southwest inspired salad using the quinoa, and it tasted very good. The quinoa has a very mild, nutty flavor, so the predominate taste was the vegetables and spices I added. Even my husband had seconds, and he is not a fan of similar dishes made with couscous or bulgar wheat.
- 1 cup quinoa
- 1 1/2 cups water
- 1/2 package frozen corn, thawed
- 1/4 cup red onion, chopped
- 20 cherry tomatoes, halved
- 1 avocado
- 2 Tablespoon lime juice
- 2 Tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Add quinoa and water to sauce pan and bring to a boil. Cover and simmer 15 minutes. Refrigerate for an hour or so.
- Chop avocado and toss with lime juice to prevent it from browning.
- Mix corn, cilantro, green onions, tomatoes and avocado with quinoa. Add oil, salt and pepper and stir until well combined.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 320 Saturated Fat: 2g Sodium: 601mg Carbohydrates: 36g Fiber: 7g Sugar: 3g Protein: 7g