If you’re not on the quinoa bandwagon yet, you might be among a very small minority . . . Quinoa (pronounced keen-wa) is an amazing food with quite a long history originating in South America. Although usually grouped with cereals, grasses and grains, quinoa is more similar to spinach, Swiss chard and beetroot. It’s rich in protein, calcium, folate, copper, phosphorus, gamma-tocopherol (linked to being and anti-inflammatory), and easily digested so it’s good for toddlers, children, those who are gluten sensitive, and everyone in between!
Our “go-to” Spring/Summer Quinoa Salad recipe is below. I have a Fall/Winter recipe I will share when the weather gets cooler. Guess what! This recipe serves many and is also great as leftovers! Charlie eats this by the handfuls, Jack tries a bite or two. . .
Bring 4 c of water to a boil. Add 2 c Quinoa and bring back to a boil. Turn down to a simmer, cover and cook for about 12-15 minutes, or until water is absorbed.
Mix in a large bowl:
container of grape tomatoes, halved
can of black beans, drained and rinsed
can of garbanzo beans, drained and rinsed
one cucumber, sliced and quartered
bell pepper, any color, chopped
bunch of cilantro, chopped
1/4- 1/2 jalapeño, minced
salt and pepper
Mix well, serve on plates with fresh chopped avocado!
Feel free to add more veggies!!! 🙂