Have you tried Quinoa? It’s Gluten-Free, Tasty and Nutritious
Serve this Vegetable Quinoa Salad for supper and they’ll be asking for seconds
1 cup (250 ml) quinoa, well rinsed and drained*
2 cups (500 ml) cold water
2 large sprigs Italian (flat-leaf) parsley (leaves only), chopped
1/4 English cucumber, chopped
1/3 cup (75 ml) chopped red, green or mixed bell peppers
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (25 ml) freshly squeezed lemon juice
1 tbsp (15 ml) chopped fresh oregano or 1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground pepper
1/3 cup (75 ml) crumbled feta cheese (optional)
In a medium saucepan, over medium heat, bring quinoa and water to a boil. Reduce heat and boil gently for 10 to 15 minutes or until the white germ separates from the seed. Cover, remove from heat and let stand for five minutes. Remove lid, let cool and fluff with a fork.
Meanwhile, in a large bowl, combine tomatoes, parsley, cucumber and bell peppers. Stir in cooled quinoa.
Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt and pepper.
Pour dressing over salad and toss to coat. Stir in feta cheese, if using.
*Note: Use a strainer and cold water to rinse quinoa prior to cooking.
Recipe adapted from Dietitians of Canada,
Simply Great Food, 2007.