Quinoa is my new best friend!
This delicious grain is actually a seed that has been cultivated in South America for over 6000 years.
It is very high is protein and many other nutrients. It is a great replacement for rice and other high carbohydrate grains.
Here is a great recipe I tried from the December 2010 issue of Cooking Light Magazine.
I served it on our Thanksgiving table this year and it was a huge hit.
QUINOA AND PARSLEY SALAD
1 cup water
1/2 cup uncooked quinoa
3/4-cup fresh parsley leaves
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup finely chopped dried apricots (optional – I didn’t use them)
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup unsalted pumpkinseed kernels, toasted
- Bring water and quinoa to a boil in a medium saucepan.
- Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Spoon into a bowl; fluff with a fork.
- Add parsley, celery, onions, and apricots.
- Whisk lemon juice, olive oil, honey, salt, and black pepper.
- Add to quinoa mixture, and toss well.
- Top with seeds.