My daughter, Leigh, had to make a Peruvian Quinoa recipe for her advanced Spanish 2 class, which gave her and I the chance to come up with a new quinoa recipe. We experimented with many recipes, but we loved this Vegetarian Quinoa. Luckily, for me, my three kids love quinoa, and it’s a fabulous ingredient because it’s gluten free, rich in protein, contains all 9 of the essential amino acids and so much more. Quinoa is high in iron which helps our red blood cells stay healthy, high in lysene, essential for our tissues growth and repair. This superfood is also high in Riboflavin (B2) which is super important for our brain health and improves our energy and metabolism. It also has twice as much fiber as other grains. Need I say more? Enjoy this for lunch as a side dish or afternoon snack. I spooned it over fresh arugula with some crumbled feta cheese, and it was a great, healthy lunch. Here’s to a great and healthy week ahead!
4 to 6 servings
1 cup quinoa
2/3 cup red wine vinegar
3 to 4 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground pepper
1 cup chopped tomatoes
1 cup chopped cucumber
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh chives
3 tablespoons pine nuts, toasted
1. Cook quinoa according to package directions. Set aside to cool.
2. In a small bowl, whisk together vinegar, olive oil, Dijon, lemon juice and pepper; set aside.
3. In a large bowl, combine tomatoes and remaining ingredients. Add quinoa, tossing gently. Add vinegar mixture and mix well. Serve or let chill for 30 minutes.