If you follow me on Twitter (@skimkim), you would have seen that I’ve been going crazy making quinoa salads recently. The other night, I made a Greek version along with a huge vat of vegan lentil soup. Sooooo delicious. Oh, and HEALTHY. Quinoa is considered a whole grain but it’s actually a seed. It has the highest protein content of any other grain (16%) and is high in lysine, an essential amino acid that plays a major role in calcium absorption; building muscle protein; recovering from surgery or sports injuries; and the body’s production of hormones, enzymes, and antibodies (thanks, wikipedia). In fact, as a seed, quinoa has as much lysine as legumes, or beans.
So, now you know how good quinoa is for you. Find out how good it tastes. And it’s super easy. I used a mix of red and white quinoa. Prepare as directed.
Greek Quinoa Salad
- 2 c cooked, cooled red and white quinoa
- 1 diced cucumber
- 1 c grape tomatoes, halved
- 1 c kalamata olives, halved or chopped pitted
- half small red onion, finely diced
- 1/2 c crumbled feta
- 1/2 c chopped parsley
- 1/4 c extra virgin olive oil
- 2 Tbsp red wine vinegar
Throw all your ingredients into a large bowl and mix. Refrigerate for 30 minutes before serving so all the flavors come together. Pack for lunch, it really goes a long way!
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