Quinoa (pronounced Keen-Wah) is an ancient grain referred to by Bolivians as “the Mother Grain.” It is one of the few plant sources that is a complete protein while being a great source of fiber and omega 3 fatty acids. It is also gluten free! Use it in place of pasta or rice or as the base of a salad. Add milk, cinnamon and honey, and you have a nutritious breakfast!
Quinoa Greek Salad
1 cup quinoa, cooked
1/4 cup extra virgin olive oil
2 Tbs red onion, diced
2 Tbs Kalamata olives, diced
1 ripe tomato, seeded and diced
½ European (aka Hothouse) cucumber, diced
2 Tbs scallions chopped
2 Tbs fresh dill
1 Tbs fresh parsley
Salt and freshly ground pepper to taste
Juice from ½ lemon
2 Tbs low fat feta cheese, crumbled
Cook quinoa according to package directions. Drain any remaining liquid and let cool in a large bowl. In the meantime, mix the additional ingredients together in a medium bowl. Adjust seasonings and lemon juice if necessary. Add to cooled quinoa. Top with crumbled feta cheese.
Yield 5-6 servings as a side dish