The amazing grain originally from South America known as Quinoa (pronounced keen-wa) is the darling of the vegetarian world because of its high concentration of protein.
Nearly every lunch I pack contains the grain because it is so nutritious and easy to prepare, not to mention completely tasty (it has a nice nutty flavour). How do you cook it? Add 1 c. of rinsed quinoa (you have to rinse the naturally occuring soapy residue off the grain) to 2 c. boiling water. Cover and turn down to simmer for 30 min. Fluff with a fork and voila! A healthy, versatile whole grain!
I like to make an unconventional Quinoa Tabbouleh Salad with my cooked quinoa. I then store it in the fridge for office lunches, as I serve it over sliced spinach.
I found pre-rinsed quinoa at Costco in Calgary and Lethbridge for a very good price, but quinoa is fast making its way into regular grocery stores everywhere.
Unconventional Quinoa Tabbouleh Salad:
-1 garlic clove, lightly crushed but still mostly whole (just to add flavor, not to overpower it!)
-1/4 c. flax oil
-2 tbsp freshly squeezed lemon juice
-2 tsp dried parsley (or 1/4 c. fresh)
-salt and pepper to taste
-2 medium tomatoes, diced
-1 red bell pepper, diced
-1 cucumber, diced
-1 19 oz. can of chickpeas, drained and rinsed
-1 1/2 c. cooked quinoa, cooled
Add together the garlic, lemon juice, flax oil, parsley, s+p in a small bowl and set aside. Add all remaining ingredients to a giant, fridge-safe container and mix, then pour the flax oil mixture over top. Allow to chill in the fridge for at least 30 min before you serve. Toss lightly before you serve over a bed of shredded spinach leaves.