This ancient “whole grain” was revered by the Inca’s and is arguably the healthiest of all whole grains (technically it is a seed, but we call it a whole grain because of its taste and texture). It is a fantastic source of a full package of health – building minerals, is high in protein, including all of the essential amino acids, and tastes delicious. It cooks in 15 minutes or less and can be used just as you would rice.
Serves 6 plus
This dish is so easy to make, so good for you, and so tasty that it is a staple in my fridge at most times.
3 cups cooked quinoa
3 cups chopped fresh parsley
4 cloves fresh garlic, minced
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
juice of 1 lemon
5-6 compari tomatoes, finely diced
Blend all ingredients together in a large salad bowl. Let it sit for at least 20 minutes before serving to let its flavors meld.
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