Hearty Quinoa Salad

Quinoa - Pronounced "Keen-Wah" is native to South America and was considered the "Gold of the Inca's"; eaten by Warriors to increase their stamina. Although people consider it a grain, it's actually a seed that is relative to the spinach family. When it is cooked, Quinoa has is very fluffy, has a slight crunch (almost like caviar) and a light nutty flavour. Not only is Quinoa delicious but it is packed full of Protein, Magnesium, Fiber and Maganese and Copper (minerals that act as antioxidants in your body). I'm not a nutritionist, but you can trust when I say that Quinoa is a health food champ.

Quinoa is a major staple in our home so in this post I am going to explain how to cook Quinoa and will be sharing our favourite salad recipe with you.

To begin with, you can purchase Quinoa at in any health section of any grocer. I purchase mine at the Bulk Barn because I find that buying it in bulk is much cheaper than purchasing it from the grocery store, but where you purchase it is entirely up to you.

Some say that you should soak for up to 8 hours before cooking but the Quinoa that is purchased in North America doesn't generally require soaking. I just rinse mine thoroughly through a strainer and cook immediately.

To Cook:

1 Cup of Quinoa

1 1/2 Cups of Water

Note: Double the batch by using 2 cups of Quinoa to 3 cups of water.

After rinsing, place the Quinoa in a large pot (lid off) and bring to a boil on high heat. Once boiling, stir, put a tight fitting lid on the pot and turn the heat down to low. Let simmer for about 15 minutes until all of the water is gone and you see little dimples on the top of the Quinoa much like you do when you cook rice. Remove from heat, fluff with a spoon and voila! It's that simple.

Hearty Quinoa Salad:

1 double batch of Quinoa (2 cups Quinoa to 3 cups water)

1 Can of Black Beans
2 Cups of Frozen Corn

2 Cups of Cherry Tomatoes

2 Limes
5 or 6 Green Onions (long stem)

1 Avocado

Cilantro to taste
Extra Virgin Olive oil
Sea Salt and Fresh Black Pepper (if you wish)

Place the Quinoa into a large bowl. Rinse and drain the Black Beans thoroughly and add to Quinoa.

Microwave the Corn for 1 minute (I cook mine for 1:11 mins because I am OCD like that) and place into bowl with Quinoa and Beans. Cut Cherry Tomatoes into quarters, slice Green Onions, dice Avocado and add to bowl. Chop as much Cilantro as you wish to use and add to bowl as well. Squeeze in the juice of two limes (or 1 lime if you prefer) and drizzle some EVOO over top. Mix well and serve.

This batch is going to make a helluvalot of salad but it will last you a few days in your fridge in an air tight container and is perfect for snacks, lunches, and dinner side dishes. Ours never goes to waste!

Again, super simple and delicious! C'est Bon!

Do you have a favourite Quinoa recipe that you could share?

xTx