Quinoa has over 9 grams of protein per cup, and it is high in fiber so it fills you up fast and you stay that way. It is also known to be a detoxifier, bone builder, and a brain food.
Besides the great health benefits, it is easy to cook and has a creamy, rich, nutty flavor.
My teaching partner Miranda gave me this recipe. She got it from her friend when she was trying to find tasty, diet friendly foods for her and her husband. I then made it for my husband and I and we loved it. So... quinoa has made it through the gauntlet and been approved.
I think this would be a great salad to bring to a summer barbecue. It has a light delicious flavor with diverse pops of creaminess and acidity depending on what morsel ends up in your mouth. I added a cup of garbanzo beans and we had it as a meal all by itself. I am now on the hunt for other good quinoa recipes. If you've got them, try this, and then send me over your recipes!
1 1/2 cups quinoa (dry)
1 avocado sliced
1 cup walnuts (the original recipe called for 1/2 C but we kept hunting around for the walnuts, so add more)
1/2 cup feta cheese crumbles
1/2 cup sliced green onions
1 1/2 cups chopped baby spinach
1 cup grape tomatoes
1 cup garbanzo beans
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic finely chopped
1 teaspoon dijon mustard
salt and pepper
1. Cook quinoa according to directions. Rinse it under cold water and put it in the fridge to chill.
2. In a large bowl, toss together the chilled quinoa, walnuts, feta cheese, onions, spinach, avocado (save some slices to set on top to look pretty), tomatoes, and garbanzo beans.
3. In a small bowl whisk together the oil, vinegar, garlic, and mustard. Pour the dressing over salad and toss to combine, Season with salt and pepper to taste.