Summer Vegetable Quinoa Salad
I know what you're thinking-what is Quinoa, and why would I want to make a salad with it?
Quinoa is actually the seed of the plant it comes in a variety of colors. It has more protein, dietary fiber, B vitamins, and dietary minerals than many other grains. It is a great substitute for white rice. Harvard (TH Chan School of Public Health) says "One cup cooked provides about 8 grams of protein and 5 grams of fiber. Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease."
Sounds good to me! But does it taste good?
I have substituted quinoa in many recipes in place of rice. Personally, I find that it tastes just like the rice it replaced. It depends entirely on what you add as seasoning.
Helpful tip: You want to rinse the quinoa before cooking it.
I hope you enjoy this recipe!
4 cups boiling water
3 oz olive oil
1 tsp sea salt or kosher salt
Juice from one lemon
1 medium tomato, diced
1 medium cucumber, diced
1 medium zucchini, diced
1 medium red onion, diced
1 medium carrot, grated
½ cup fresh parsley or mint, or both
2 cups rinsed quinoa
Bring water to a slow boil
Add salt, oil, and lemon juice
Add in the quinoa. Simmer covered for 15 minutes.
Remove, and cool well
In a bowl, add all the veggies and herbs
Toss in quinoa and mix well
Serve on a bed of dark greens
Thank you to the good people at Brigham Health for this amazing
summertime side dish!