Quinoa is the new black!
Quinoa recipes are all over the place. And for a very good reason. Quinoa, which looks like a grain, is actually a seed, and is more closely related to leafy green vegetables like spinach or Swiss chard. Although it seems to be a fairly new addition to the American diet, the history of quinoa spans all the way back to the ancient Incas.
Quinoa is loaded with all sorts of healthful nutrients. A four ounce serving has about five grams of protein, more than any other grain. The protein it provides is complete, meaning that it has all nine of the essential amino acids. The carbohydrates in quinoa are complex, low-glycemic (35), gluten free, and have about 3 grams of fiber in a four ounce serving. Quinoa is a good source of folate, magnesium, and phosphorus, and a very good source of manganese.
To top that off, quinoa is quick and easy to prepare, and has a delicious, nutty flavor that tastes great all on its own or can be combined with other ingredients to make either a simple side salad or a filling one-dish meal that can be served hot or cold. I find that when the weather warms up, my quinoa recipes cool down, and its very simplicity and lightness make it perfect for summer dining.
Quinoa, Kale, and Avocado Salad with Tarragon Lime Vinaigrette
Ingredients
1 cup quinoa, prepared according to package directions. Can be used either warm or cold.
1/4 cup yellow or orange peppers, chopped.
1/2 cup cucumber, chopped
1/4 cup green onions, chopped
1/4 cup toasted almonds, sliced
1 cup kale, torn into bite sized pieces
1 avocado, cut into chunks
1 lime
Tarragon Lime Vinaigrette (see below)
Preparation
Combine the peppers, cucumber, green onions, almonds, and kale. Toss lightly. Toss in the quinoa. Add the avocado on top of the salad and squeeze some lime juice over the top before mixing carefully with the rest of the salad. Add the Tarragon Lime Vinaigrette slowly, tossing it gently with the salad, until lightly coated, but not heavy (you may not need all of the dressing). Serve right away or chill for 1-2 hours.
Tarragon Lime Vinaigrette
1/4 cup Olive Oil
1/8 cup white wine or tarragon vinegar
1 tablespoon dried tarragon
3 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
Whisk together all ingredients.
Can’t get enough of quinoa? Check out my other quinoa recipes:
Quinoa, Black Bean, and Kale Bowl
Salad with Quinoa, Kale, and Tarragon Dressing
Asparagus, Avocado, and Quinoa Salad with Mango Lime Vinaigrette
Do you have a favorite quinoa recipe? Share the link or the recipe! Please!
Ooh, sounds good! I’ve become a big fan of quinoa, especially now that I finally learned how to pronounce it.
However, I’m afraid my quinoa concoctions generally tend to have some chicken broth, meat or cheese or something else nonvegan in ’em, sorry ’bout that!
Keen-wa. I should have put that in the post.
We can agree to disagree on the meat thing. Although no one was ever hurt by an occasional meat free meal 🙂
this came up when i asked for suggestions on getting more non meat protein in my diet! where do you find quinoa? is it with the rice, or the pasta? is it in a box??
It should be near the pasta and rice. Sometimes it is ridiculously overpriced at supermarkets, I tend to buy it at Trader Joe’s or smaller stores. Sometimes in a box, sometimes in a bag. If you have a store where they have bulk grains, you can find it there. Prepare pretty much like rice, two parts water to one part quinoa.
Looks so yummy! I love new quiona recipes!
Seriously, I am making a collection of quinoa recipes. I think they are great for summertime salads.