Quinoa….what?? QUINOA…pronounced as ‘Keen-Wha’…is an ancient grain that the South Americans grew and subsisted on.  Kind of like rice, only much better for you with actual protein and not empty carbs.  Quinoa comes in 3 colours, white (beige actually), red and black.  the nutritional composition of all 3 are the same, so there is no difference other than colour.

I created this lovely dish for quick lunches on the go.  I keep some cooked Quinoa on hand in the fridge and/or freezer and then just throw these salads together when I am in a rush.

Excellent and oh so good for you…

I hope you enjoy this wonderfully, yummy, perfect-summer-day salad.

Ingredients

• 1/3 cup red quinoa, rinsed
• 2/3 cup vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 2 tablespoons lime juice
• 1/2 teaspoon ground cumin seed
• salt and pepper to taste
• 2 cups baby spinach leaves
• 1 avocado – peeled, pitted and sliced

Directions

Bring the quinoa and broth/water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.

Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad.

Garnish with the avocado slices and serve.

Makes 2 servings