Sunday, April 17, 2011

Nutritious Quinoa Salad

One cup of quinoa has more calcium than a quart of milk and has twice the protein of barley or rice. The protein in quinoa contains all the essential amino acids making it a complete protein.  It is also an excellent source of fiber, phosphorus, magnesium, and iron, and it is gluten free! 


Salad: Dressing:
2 cups quinoa
4 cups filtered water
pinch of salt

1 Red bell pepper, diced
1 Orange bell pepper, diced

1/3 head of Parsley,finely chopped


¼ cup olive oil
¼ cup brewer's yeast
2  tbsp tahini
1/4 cup lemon juice
salt & pepper to taste

First rinse the quinoa to remove the bitter coating. Then add quinoa, water, and salt to a saucepan and bring to a boil. Cook for about 20 minutes or until little rings seem to be coming out of the grain. Alternatively you may cook the quinoa in a rice cooker to make it even easier!

When quinoa is tender and rings are visible, drain any extra water and combine the vegetables ingredients and mix.  Prepare the dressing in a separate container, add, toss and serve!

Feel free to add more or different vegetables, see what tastes good. 







Recipe provided by Sophia Jesswein, see http://www.bastyr.edu/public/recipes/default.aspx  for similar recipes

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