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.
- 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
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