Quinoa - My Favorite Grain

I first discovered Quinoa (pronounced keenwa) on a detox diet 4 years ago. It was listed in the breakfast portion of the strict menu I was to follow intended boost my immune system. Before this point, I had never heard of it or knew it existed! I found the grain at a local health food store along with some of the other obscure foods I needed. I cooked it up very simple, just like you would oatmeal and ate it with a little salt & usually peas (yes, veggies for breakfast!), every 5 days. Over the years I have continued to go back to the staple whenever I feel I am faltering from a healthy diet. It'is such an easy, healthy alternative to traditional hot cereal and it's gluten free!

However, I'm frequently criticized for the bland foods I eat for breakfast. It's not uncommon to see me with a hot bowl of grains and steamed veggies, both seasoned without anything more than sea salt. I swear, I really enjoy it! But, when my coworkers decided we were going to have a pot luck for my last day of work, I decided to introduce a more flavorful version of my grain to the group. I read several recipes for Quinoa salad and then set out to make one of my own. It still needs some tweaking, but it tasted pretty good for a first try! Check it out and let me know what you think. The veggies I added were based on what I read. I think it would also taste delicious with peas, bell peppers and/or red onion. This is a fun recipe to get creative with...Enjoy!

Fresh Quinoa Salad

serves 8-10 for side salad portions

2 Cups dry Quinoa

4 cups water or stock (or combination)

1 large cucumber, peeled and chopped

4-5 scallions, sliced

1 cup shredded carrots

Juice of half a lemon

Salt & Pepper to taste

1 Jar of dressing of your choice. I used Drew's Lemon Sesame Tahini, and thought it was perfect!

Bring the 4 cups of stock or water to boil and add the quinoa. Turn down to a simmer and cook, covered for 15-20 minutes or until the grain is softened. Remove from heat and cool completely.

Tip: If you overcook the quinoa, it can become a bit mushy, which I don't mind, but not everyone appreciates!

In a large bowl, add the chopped veggies to the cooled grain with a little sea salt & pepper. Add about a cup of the dressing and stir, adding more until the salad reaches a consistency you like. I liked it creamy, but not runny, probably a little more than 1 cup will do it. Add salt & pepper to taste.

Now go eat your grains and your veggies ;)

-l.v.