Quinoa.Wednesday, September 07, 2011
Yummy quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Most people consider quinoa to be a grain but it's actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas."
Quinoa is high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
- 2 cups cooked quinoa, cooled
- 1½ cups cooked chickpea, cooled
- 1 carrot, diced finely
- 2 celery ribs, chopped
- 1 green onion, chopped
- 4 radishes, chopped
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh basil, finely chopped
- 1 cup baby spinach, chopped
- 2 tbsp old style whole grain Dijon Mustard
- 1 tbsp olive oil
- the juice and zest of ½ lemon
- ½ tsp salt
- ¼ tsp blac pepper
- 1 tsp blue agave nectar (or liquid honey)
- In a large mixing bowl, add all the ingredients listed under “salad”. Give that a good stir and set aside.
- In a separate bowl, whisk ingredients for the dressing and mix until well combined. Do not omit the agave nectar or honey, as this really makes all the difference in the world. It just brings out all the deliciousness of this salad.
- Add the dressing to the salad and stir well.
- You can serve immediately or keep in the fridge for several hours before serving, even overnight. Letting it rest will only help the flavors develop.