Quinoa Salad Recipe

Yesterday, I got inspired to create, and with that a new recipe idea was born. I’m really trying to go completely vegetarian, but with my active lifestyle I want to make sure that I am eating correctly.

It’s only been a little over a year now since I discovered Quinoa. Yes, I had heard of it, but to be honest never tried it until I was taking classes through Institute for Integrative Nutrition. The one great thing about Quinoa is how versatile it is. It takes on whatever flavors you put with it, otherwise there is not much of a flavor to it. It also adapts well to cold or hot dishes.

Quinoa is a gluten-free grain from South America, and because it’s gluten-free it’s taking on popularity. Other reasons to add it to your daily or weekly diet are all the great nutrition it gives our bodies. To start with it’s a good source of protein. No matter if you are vegetarian, vegan or eating a regular American diet. It contains nine essential amino acids, not to mention manganese, magnesium, folate and phosphus. There are a number of studies showing the benefits of whole grains for many health issues and Quinoa fits right into that.

Well, I won’t keep you waiting for the recipe any longer so here it is.

I hope you enjoy it! Have a wonderful weekend!

 

Tropical Quinoa Salad

½ cup Red Quinoa

1 cup unsweetened Pineapple juice and water

1 (20 oz.) can of unsweetened Pineapple chucks

1 Tbsp. Coconut Oil

1 small Onion, chopped

½ tsp. Sea Salt

1 Organic Lemon

3 Tbsp. Fresh Cilantro, chopped

¼ cup Raw Sliced Almonds

 

Wash the Quinoa well to remove all saponin residues on it.

Make the Quinoa following the package directions using the juice from the Pineapple chucks. If you need more liquid to make required amount add water. Cook until all the water is soaked in.

While the Quinoa is cooking, which will be about 20 minutes, put coconut oil into a sauté pan and add the chopped onions to cook until they are clear. When they are almost done, add a little sea salt to them and finish the cooking.

When the Quinoa is finished, add the Pineapple chucks, sauté onions, chopped Cilantro and raw sliced Almonds. Once that is mixed, grate the lemon peel into the pan. Gently toss together and serve warm or cold.

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