In ingredient on August 5, 2009 at 12:56 pm

according to wikipedia, quinoa (pronounced KEEN-wah), “a species of goosefoot, is a grain-like crop grown primarily for its edible seeds and is closely related to  beets, spinach and tumbleweeds.” got that? well, i call it delicious. and it’s perfect for making into delicious lunch and side salads with whatever you have around the house.


on the left, you have dry quinoa, and cooked on the right.

cooking quinoa is fast and easy. bring water to a boil, boil quinoa for 5 minutes, and let it sit covered for 15 minutes. this particular box’s directions called for one part quinoa to two parts water, but that ended up much too wet. (there was a sieve spoon involved… it was messy) one to one is a much better ratio, especially if you like your quinoa al dente, like i do.

when i’m creating a quinoa salad (or any grain/pasta salad, for that matter), these are the five characteristics i try to incorporate: juicy, sweet, crunchy, salty, sharp.

for example, quinoa salad with orange pieces (juicy/sweet), chopped white raisins (sweet), red onions (crunchy/sharp) and capers (salty) was a big hit.


or, halved red grapes, almond slivers, crumbled feta and copious amounts of chives (i wanted green onion, but i was totally without).

serve on a bed of spinach or next to an entree. filling and healthy, too!

in one serving of plain quinoa:
172 calories
2.8 grams of fat
no trans fats
no cholesterol
31 grams of carbohydrates
3 grams of dietary fiber
6 grams of protein

  1. 6gs OF PROTEIN! Holy moly!

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