I like my spinach salads but from time to time I get tired of it and want something different so I turn to quinoa salads. Quinoa isn’t just for salads though, since it’s a grain product in itself, it can be used in place of rice for a carbohydrate. Speaking of which, not only are they a source of carbohydrates, they’re also a complete protein (which really helps me with my protein requirements as well).
Quinoa contains all the amino acids your body needs in your day and one serving already takes care of 18% of your daily protein intake! But quinoa isn’t just about the protein, they’re also rich in magnesium, calcium, fiber, manganese, folate, vitamin B6 and phosphorous which all help fight against the all too common triple threats of heart disease, diabetes and obesity!
Oh and for all my celiac friends out there, even though it’s a grain, it’s gluten free and can be used in baking! I don’t bake with quinoa often because it doesn’t gain too many points with lil bun or brother deer but when I do I usually put it in my pancakes or muffins to add an almost nutty but fluffy texture to them!
Simple. Clean. Ingredients.
1/4 cup dry quinoa
1/2 cooked carrot (diced)
1/2 cooked stalk celery (diced)
1/4 can albacore tuna (or 1/3 cup edaname beans)
scant handful corn kernels
juice of half a lemon
parsley, cilantro, oregano, basil, red pepper flakes to taste
Method
Prepare your quinoa in a saucepan with a 1/2 cup of water on medium heat. When your water starts to boil, reduce to low heat and let simmer for 10 – 15 minutes until all the water is absorbed or grains open up. Transfer your quinoa into a bowl and add in your carrots, celery, tuna/edaname, corn and lemon juice. Sprinkle your herbs on top and stir everything together before munching up your bowl of deliciousness.
