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Quinoa

More herb than grain, quinoa is proof that good things come in small packages, for it is tiny indeed. Therein lies its difficulty.

We treat quinoa as a grain, but Webster defines it as an Andean goosefoot raised by the Indians for its edible seeds.

Nutrition:

Quinoa is a gift to soup, as it functions as a thickener that doesn't become gummy or pasty. Have some at hand if you've added a little too much water to soup. You'll increase your nutrition as well.

The grain Quinoa has 160 calories per quarter cup uncooked, 10 percent of your daily Fiber and about as much Protein as in an ounce of fish. At 8 milligrams of iron per half cup, quinoa is a good source of iron as well as Copper, Magnesium, Manganese, Phosphorus, Potassium, and Zinc.

Recipe: Quinoa Scallion Salad

5 cups cooked and cooled quinoa
3 cups minced carrots
1 cup minced parsley
6 scallions, finely minced
2/3 cup extra virgin olive oil
1 tablespoon fine mustard
1 tablespoon dried mint or 1/4 cup fresh, minced
2 tablespoon fresh lemon juice
Salt to taste
Freshly milled pepper
12 cherry tomatoes, cut in half

Mix the cooked quinoa with carrots, parsley and scallions. Toss in a large salad bowl and put in refrigerator to chill.
In food processor, blend 2/3 cup olive oil, mustard, mint, lemon juice and salt. Pulse until dressing emulsifies slightly.
Combine dressing and salad and toss to thoroughly coat. Sprinkle freshly milled pepper over salad. Decorate with a ring of tomato halves.
Serves 4
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See also:
Gluten Free Quinoa Cookies
Gluten Free Crispy Quinoa Cookies
Vegetarian Nutty Hash
Low Calorie Quinoa Tomato Salad with Grilled Steak Strips

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