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.
1 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
2 tbsp. fresh lemon juice
To cook 1 cup of quinoa, add 1 3/4 cups of water to a pot and bring to a boil. Reduce the heat and allow it to simmer uncovered for 20-30mins, stirring 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 vegetables or sliced sweet veggies.
My suggestion is:
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.