BY KAROLIN SAWERES @MYNUTRITIONANDME.COM
Pronounced “KEEN-WAH”......I have had many people ask me about the recipe of my quinoa vegetable salad so I decided to post it on our website.....if you have not tried it yet, you may just become a quinoa lover....
Quinoa is high in protein compared to other plant-based foods. It contains all nine essential amino acids. It’s high in fiber; mostly soluble fiber. It also contains magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various antioxidants. Antioxidants are substances that neutralize free radicals and are believed to help fight aging and many diseases.
There are three main types of quinoa: white, red and black.
Quinoa is Gluten-free and appropriate for people with celiac disease or Gluten-intolerance
Below is my quinoa vegetable salad recipe.......give it a try!
1 cup Quinoa
2 ½ cups water
1 cup halved baby tomato
¼ cup diced red onion
¾ cup diced English cucumber
½ cup yellow bell pepper
½ cup orange bell pepper
½ cup canned/drained chickpeas
½ cup crumbled feta cheese
¾ cup chopped parsley
1 tsp sumac
½ to 1 tsp salt as desired for taste
1 tsp ground black pepper
1 Tbsp dried mint
2 Tbsp olive oil
3 Tbsp white wine vinegar
1. Cook quinoa according to package instructions or add 2 ½ cups water to 1 cup quinoa with a pinch of salt in a pot and bring to a boil. Lower the heat to medium-low and cook for 25 minutes. Transfer to a large bowl and refrigerate until cold.
2. Once quinoa is cold, add all remaining ingredients and gently stir until evenly mixed.