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America’s Healthy
Cooking Teacher

Quinoa Salad

This high protein whole grain is so satisfying and stick-to-your-ribs. Maybe it’s because it’s the same type of complete protein as an egg. What you’ll get is the benefit of high protein and whole grains and no downside for your heart from animal food.

Makes 3-4 servings

Ingredient List: 

1 cup quinoa
2 cups spring or filtered water
pinch sea salt
1 cup fresh/frozen peas
1 cup fresh/frozen organic corn kernels
1 cucumber, unpeeled, seeded and diced
1-2 stalks celery, diced
juice of 1 lemon
juice of 1 orange
1/8 cup extra virgin olive oil
several leaves fresh mint, minced
3-4 leaves fresh basil, minced
organic soy sauce

Step By Step Instructions: 

Bring water and sea salt to a boil. Add quinoa, bring back to a boil, cover, lower and simmer over low heat for about 15-20 minutes. All the liquid should be absorbed and the quinoa should get fluffy. Stir in the corn and peas while the quinoa is hot.

Whisk together the lemon and orange juice, mint and basil to taste with soy sauce to taste and the olive oil. You should only have a tiny amount of dressing. Believe me; it will go a long way in this salad. Toss the quinoa with all of the vegetables and finally, the dressing. Serve immediately. Do not allow the salad to marinate in the dressing, as the quinoa will take on too much moisture and become soggy.