By: Meera Dossa, ND
Quinoa (pronounced keen-wah), an ancient grain discovered by the Incas, is only recently gaining the notoriety that it so well deserves! Also coined the “nutritional powerhouse” by many, this grain has shot to fame, garnering attention for its myriad of health enhancing properties.
Quinoa is considered a complete protein as it is a source of all of the essential amino acids, making it a great addition to any vegan diet. In addition to its amino acid profile, quinoa is also a source of magnesium, manganese, iron, copper and phosphorus. And best of all, quinoa, unlike other popular grains, is gluten free! This makes it an ideal substitution or addition to the diets of those suffering from digestive ailments such as IBD (Inflammatory Bowel Disease), Celiac Disease, or general gluten intolerance. With such an attractive nutritional profile, quinoa is sure to be a fabulous addition to any meal!
- 1 cup quinoa
- 2 cups water
- ½ tsp sea salt
- ½ cup chopped cilantro
- ½ cup cooked green lentils
- ¼ cup finely chopped broccoli
- 2 sprigs fresh green onion
- 2- 4 tablespoons olive oil
- 1 shredded carrot
- juice of 1 fresh lemon
Directions for Quinoa:
- Rinse the quinoa under cold water in a fine mesh strainer for 3 minutes.
- In a pot, heat the water and quinoa until boiling.
- Let quinoa boil for 3-5 minutes, then reduce the heat and let the quinoa simmer until the water has been absorbed and the quinoa has a fluffy appearance. This should take approximately 15 minutes.
Directions for Salad:
- In a separate bowl, mix green lentils, broccoli, and carrot together.
- Stir these ingredients along with the sea salt into the cooked quinoa.
- Drizzle the olive oil and lemon juice over the salad, stirring to make sure it is evenly distributed.
- Stir in some of the cilantro and serve garnished with the remaining cilantro.
- Can be served as a warm or cold salad. For an added kick, drizzle with fresh tahini!