Quinoa, pronounced keen-wa, is an interesting little edible oddity. It’s considered part of the grain group but is actually a seed. It’s a complete protein which is not easy to find among plants. It provides all of the 8 essential amino acids we need in our diet. It is gluten-free, has a low glycemic index, is easy to digest, and is a good source of fibre. It is high in phosphorus, magnesium, and iron, and contains B-vitamins. It is an ancient grain/seed and considered sacred by the Incas. They refer to it as chisaya mama or ‘mother of all grains’.
What I like about it is simple. It tastes good, it’s good for me, and it’s versatile.
Quinoa, Chicken, & Vegetable Salad
Cook 1 cup of Quinoa according to package directions, I use Ancient Harvest Quinoa, cool
1/4 Cup Chopped Spinach
1 Cup Chopped Broccoli
3/4 Cup Chopped Red Bell Pepper
1/2 English Cucumber, quartered lengthwise and chopped
1 Leftover Grilled Chicken Breast, chopped
1/8 Cup Olive Oil
1/2 Cup Basil & Oregano Rice Vinegar
1 Tbsp. Chopped Oregano
1 1/2 tsp. Chopped Garlic
Place Quinoa and chopped vegetables in a medium bowl. Pour olive oil, vinegar, oregano, and garlic in a glass measuring cup and heat for 1 minute in the microwave.
Whisk dressing and pour over top of Quinoa mixture. Toss. Can be served room temperature, hot, or cold.