Quinoa Lunch

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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.