Minted Quinoa Salad

Quinoa (pronounce keen-wah), is referred to as a grain because of its taste and cooking qualities that are similar to other grains. It is actually a seed though, and is a highly nutritious food.  Quinoa is a food high in protein, and is almost a complete and perfect balance of all 8 essential amino acids that humans need. It is exceptionally high in lysine. Quinoa  is 12 – 18% protein, and is gluten free. The seeds may be sprouted, or ground into flour, and are often sold made into products such as pasta, or as rolled flakes for breakfast cereal; nutritious gluten free alternatives to wheat or oat based products.

Minted Quinoa Salad

Ingredients

1 cup Quinoa

⅓ cup parsley, finely chopped

2 tablespoons mint, finely chopped

¼ cucumber, diced

1 bunch spring onions, finely chopped

2 tomatoes, chopped

1 red, green or yellow capsicum, finely diced

⅓ cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

½ teaspoon salt

Freshly ground black pepper

Method

1. Cook quinoa in a large saucepan – see ‘how to cook quinoa’ below.
2. Place cooked quinoa in a bowl with parsley, mint, spring onions, tomatoes, cucumber and capsicum.
3. Mix together the oil, lemon juice, salt and pepper. Add to salad, toss to mix. Refrigerate before serving.
4. You can use this salad to make a delicious and healthy stuffing for red or green peppers.

How to cook Quinoa
Quinoa needs to be rinsed before use, to remove a bitter taste the plant produces called saponin, as a protective coating.  Use 1 cup Quinoa to 1¾ cups water, Bring this to the boil and simmer for 10 minutes. Turn the heat off and leave for 10 minutes before removing the lid. Should end up looking light and fluffy.