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Wednesday, February 15, 2012

Oh La La Quinoa!

My husband dubbed this: Oh-La-La-Quinoa! This was the way I prepared the quinoa first time we ever had it, and we loved it! Since then I have adapted quinoa to many dishes calling for rice.
Quinoa is a "super food" with a complete protein, m
eaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. 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, folate, and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. 
This ancient "grain" was considered "the gold of the Incas" who recognized its value in increasing the stamina of their warriors. 


I wanted a protein rich, cool salad for a change from soups and leafy salads, and so I whipped this up. I think you will enjoy it's cool zest and unique contrast of flavors! Be sure to rinse your quinoa before cooking to remove the bitter coating on the grain. If you don't have a fine mesh sieve, line your colander with cheesecloth to rinse the quinoa.

1 Cup rinsed, cooked quinoa
1/2 large tomato, diced
1/2 onion, diced
1/4 cup fresh parsley, diced
1 tbsp agave nectar
4 Tbsp. San-J gluten free Orange Sauce

Combine and chill 30 minutes to let flavors combine, serve and enjoy!

.This  recipe was delightfully submitted for Lifeologia's Protein Rich Potluck Party!

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~ Shelley