I wanted to share a great quinoa recipe that I found years ago and it is always a great refreshing dish that I love to prepare over the summer. You can keep it refrigerated for hours and it’s perfect for any occasion, including a picnic.
- 1 cup quinoa
- 3 cups water
- 1 small red onion, finely minced
- 2 cups diced tomatoes
- 2 cups diced cucumber
- 1 to 2 jalapeño peppers (to taste), seeded if desired and finely chopped
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- 1 avocado, sliced, for garnish
Rinse the quinoa in a bowl of cold water 3 times until the water runs clear. Bring the 3 cups water to a boil in a medium pot. Add 1/2 tsp salt to the quinoa. Bring it to a boil and reduce the heat to low. Cover and let simmer for 15 minutes. Then turn off. The quinoa grains should appear thready at this point. Do not remove lid. Let it sit for 10 minutes. Once 10 minutes is up, use a fork to fluff the quinoa and let sit.
Toss tomatoes, cilantro, lime juice and olive oil in a bowl. Add the cucumber and onion, salt, and add the quinoa and cilantro. Toss together and add avocado slices and sprigs of cilantro on top.
Nutritional Facts About Quinoa
Quinoa, also known as a “super food and super grain” is a great source of protein. I cup of cooked quinoa contains 8.14 grams of protein. It is also low in fat and cholesterol. One cup of cooked quinoa contains 3.4 grams of fat and is also low in calories. Additionally, quinoa is a great source of fiber, iron and magnesium and is gluten-free and wheat-free.
Surprisingly, quinoa is not a grain even though it is sometimes termed as a “super grain”. It is actually a seed and in the same family as spinach. To put it simply, quinoa is one of the most nutrient packed foods around. It’s a great way for vegans to incorporate amino acids into their diet which are usually missing in other grains.