Welcome back to my belly!
This fantastic amino-rich seed makes my heart skip a beat. Commonly considered a grain, this little guy is actually a relative of leafy greens like spinach or chard. What’s really cool: not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. It’s also a great source of Lysine (essential for tissue growth and repair). Stud!
I like to buy my quinoa in bulk ($3/pound for the white, $6/pound for the red). I add whatever veggies are in season (this keeps the cost down and flavors prime!). The best part about quinoa is its ability to be whatever you want it to be: hot or cold, Asian or Spanish, breakfast or dinner. So whatever you have in your refrigerator will likely fit the bill…
Tonight I whipped up a quick batch of quinoa salad to take for lunches for the next couple of days. This little concoction is a great way to keep lunch healthy, cheap, and tasty.
Quick Quinoa Salad:
- 1 cup dry quinoa
- 1 can no-sodium whole beans (I chose salad beans)
- 1 yellow pepper (chopped)
- 1 pack baby tomatoes (chopped)
- Juice of one lemon
From the garden I grabbed a large handful of:
green onions, parsley, endive, and dill.
From the spice cabinet I grabbed:
pinch of sea salt, palm full of pepper, balsamic vinegar, apple cider vinegar.
To cook the quinoa:
Rinse quinoa in cold water.
Add quinoa and 2 cups of water to a sauce pan. Bring to a boil. Reduce heat and simmer with lid on for 15 minutes. Remove from heat, fluff with fork, and let cool.
Throw your solid ingredients into a large bowl (beans, veggies, herbs). Add quinoa once cool.
Mix in juice of lemon, 3 – 4 tablespoons of apple cider vinegar, 3-4 tablespoons of balsamic vinegar.
Toss in your salt and pepper, pop it in the fridge, and that’s that.
This batch should last me through the week (remember to keep your portion size small — a cup should suffice).