Simple as Quinoa Salad
How versatile and unique this little grain is, although technically it’s not a grain at all, but rather a chenopod, closely related to beets and spinach. That’s probably why it’s so nutritious. Quinoa pronounced “Qin-wah” comes from the Andean region of Ecuador, Bolivia, Colombia and Peru and if you’re looking for in South Korea, I suggest you try i-herb.
To cook 1 cup of quinoa add 1 3/4 cups of water to a pot and bring to the boil. Reduce the heat and allow it to simmer uncovered for 20-30mins, stir occasionally and then fluff with a fork. This will make around 4 servings and can be served hot or cold.
I like my quinoa cold in a salad. Quinoa salad is so versatile you can tinker it to your taste. Add any cooked vegetable or sliced sweet veggies. My suggestion is:
Ingredients1 cup of cooked quinoa 1 can of artichoke hearts 1 bunch of steamed green beans 2 cups of diced and steamed beets 4 large tomatoes 1/2 parsley 2 tbsp. fresh lemon juice
Toss in a bowl and share with 3 friends….. or do as I do and pack it in a container to be an envious work lunch.