Quinoa is one of those versatile foods that can be made cold or hot, sweet or savory, and can be used for breakfast, lunch or dinner recipes. It has a naturally nutty flavor to it and pairs well with many flavors.
A few great things about quinoa:
- It naturally has more protein with all nine essential amino acids vs. other grains. It also is a good source of iron and fiber.
- Gluten free
- Low glycemic index carbohydrate that won’t spike your blood sugar.
This recipe is great to prep in the beginning of the week and you can enjoy for work lunches or quick side dish with dinner. I’ve been on a quinoa kick lately, and it has become a staple on my weekly menu.
Enhance quinoa by adding traditional tabbouleh ingredients.
Makes 6 servings
1 cup uncooked quinoa
2 cups water
2 tbsp lime juice
1/3 cup olive oil
2 cloves garlic, minced
salt and pepper, to taste
1 cup tomato, diced
1 cup cucumber, peeled and diced
1/2 cup red onion, diced
1/4 cup scallions, sliced
1/4 cup mint, chopped
1. Bring quinoa and water to a boil in a medium pot. Reduce to low heat, cover, and simmer until quinoa is tender and has absorbed the water, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. In a small bowl, whisk together the lime juice and garlic. Slowly whisk in the olive oil. Season dressing with salt and pepper.
3. Add the tomato, cucumber, red onion, scallions, and mint with the quinoa. Stir in the dressing.
4. Garnish with mint leaves.
(nutrition facts based on calorie count)