a carbohydrate that is also super high in protein
a healthy grain
an amazing source of fiber
low in calories
full of 9 essential amino acids
and did I mention it's yummy yet?
There's so many things you can do with this ancient grain of the Incas. History lesson for the day - quinoa provided the nutrition the Incas needed to survive the harsh Andean climate. This is my quinoa salad. The ingredients will vary depending on what's in my fridge, but as long as it's all natural and green it's safe to toss it in and I can guarantee it will be delicious. It keeps in the fridge for several days, although it never lasts that long, and it's delicious cold.
1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
3 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cucumber slices
1 (15 ounce) can black beans, drained and rinsed5 green onions, finely chopped
1/4 cup chopped fresh parsley
1/4 cup bell peppers
1/4 cup jalapeño peppers
salt and ground black pepper to taste
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
- Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.