Quinoa is one of the healthiest grains around. It’s higher in protein and essential fatty acids than any other grain and much lower in gluten and carbohydrates, making it a great choice for people who have wheat sensitivities.
5 cups cooked quinoa
1 cup chopped parsley
½ cup chopped scallions
2 T chopped fresh mint
2 cloves garlic
1 t chopped fresh basil
¾ cup lemon juice
¼ cup olive oil
½ long English cucumber
2 small tomatoes
salt and pepper to taste
Cook the quinoa several hours before assembling the salad. Rinse it well and then cook as you would rice (2:1 ratio of water to grain). The grains are coated with a bitter substance (saponins) so rinse well and rub between fingers before draining and cooking. Once cooked, cool in the fridge.
Chop all other ingredients to desired size and toss well with the lemon juice and olive oil. Experiment and make it your own.
5 cups cooked quinoa
1 cup chopped parsley
½ cup chopped scallions
2 T chopped fresh mint
2 cloves garlic
1 t chopped fresh basil
¾ cup lemon juice
¼ cup olive oil
½ long English cucumber
2 small tomatoes
salt and pepper to taste
Cook the quinoa several hours before assembling the salad. Rinse it well and then cook as you would rice (2:1 ratio of water to grain). The grains are coated with a bitter substance (saponins) so rinse well and rub between fingers before draining and cooking. Once cooked, cool in the fridge.
Chop all other ingredients to desired size and toss well with the lemon juice and olive oil. Experiment and make it your own.
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