With spring upon us I thought I would share a tasty and healthy summer dish. Quinoa essentially falls into the whole grain category although it can be considered plant-based. Although, it is packed full of protein and likely the only grain known to be a complete protein! Quinoa doesn’t contain gluten or any other high allergen and the health benefits will astound you! You can make a variety of dishes with quinoa, even breakfast cereal. I prefer it cold so I am sharing a relatively simple recipes that refrigerates fine for a few days.
Quick Lemon and Garlic Quinoa Salad
1 cup dry quinoa
1/2 teaspoon sea salt
1 3/4 cups water
1/2 cup chopped carrots
1/3 cup minced parsley
1/4 cup sunflower seeds
Dressing
3-4 cloves minced garlic
1/4 freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1-2 Tablespoons tamari or shoyu
Rinse and drain quinoa (a must because it is bitter) Place in 2-quart pot with salt and water and bring to a boil, reduce heat, cover, and allow to simmer for about 15 minutes. Drain water and fluff with a fork.
Mix ingredients in bowl and add quinoa. Then, mix dressing ingredients and mix in with quinoa. Although the recipe suggests room temperature or chilled, I’d definitely opt for chilled.
This recipe is from the book, “Feeding the Whole Family” and is a great introduction to cooking whole foods. Most the recipes are simple, taste good, cost and time friendly, AND good for you too!!! The book even contains suggestions and substitutes babies and children. You don’t have to use it every day or cook this way every time. Setting a goal to try one new recipe a month is a great way to get started. One recipe a month will have your taste buds curious, your boredom cured, and you will be well on your way to greater wellness.
Blessings!
Amy McCae 