Quinoa flower plant
Quinoa is grown mainly in South America and only a few years ago, Quinoa (pronounced “keenwa”) was found only in health food stores. It was only known to vegetarians and gluten intolerant individuals.
Interest in the super nutritional properties of Quinoa has made it much easier to find it now in grocery and bulk food stores.
Quinoa tends to be a little more expensive but it cooks up to at least three times its original volume. Large batches of Quinoa can be cooked ahead of time and stored in the refrigerator for up to one week.
Quinoa can be used for dishes for Breakfast, Lunch, Dinner, Desserts and Snacks.
It also makes it super food for babies and young children because it is rich in the amino acid histadine. This particular amino acid is essential for children as it is necessary for human development. The ancient Incas call Quinoa “the mother seed” because it is a whole food that is thought to promote healthy pregnancy, a healthy baby and enhance mother’s milk.
It is also beneficially for weight loss diets because it is a complex carbohydrate (good carbohydrate) which digests gradually and doesn’t quickly convert to sugar to fat.
It is also high in protein and complete essential amino acid profile which rank Quinoa as one of the top ten muscle building foods. It also a concentrated source of minerals
Quinoa does not contain gluten therefore it can be used by the gluten intolerant and those with Celiac disease, Crohn’s disease, colitis or wheat allergies.
Quinoa is often referred to as a grain but it is actually a seed of an herbaceous plant. It is available in a variety of colours but the most commonly found are white, yellow, red and black.
Forms of Quinoa:
Quinoa seeds can be prepared much like rice or oatmeal, one part Quinoa to two parts water.
Quinoa flour is a creamy ivory colour and has the texture of regular all-purpose flour and used in baking.
Quinoa pasta is made from Quinoa flour and is a delicious alternative to regular wheat pasta.
Quinoa flakes has the same texture of rolled oats and are prepared in a similar way. It is a delicious breakfast cereal and makes a great baby food.
Recipes for Quinoa are easy to prepare and super nutritious. Having Quinoa for Breakfast, lunch or dinner is a great way of getting your essential amino acids found in the tiny Quinoa seed. This Quinoa salad recipe could be used as a side dish or your main meal and is enjoyed by most children. I frequently make this Mediterranean Quinoa Salad and accompany it with marinated chicken breast, fish or pork using the same olive oil and lemon dressing which is used in this recipe. If you cook up a big batch of Quinoa you can have it handy to make up other delicious recipes with Quinoa for any meal of the day.
To prepare this Mediterranean Quinoa salad, it can be made with leftover cooked Quinoa or you can cook the Quinoa while assembling the olive oil and lemon dressing and remaining ingredients.
Quinoa is one of the best vegetarian source of protein with all the essential amino acids, vitamins and minerals for a strong healthy body.
In the side panel of my website, I have a video taken at Rogers TV where I prepared the Mediterranean Quinoa Salad. Add the dressing according to your taste buds. There will be leftover olive oil and lemon dressing to use on other salads throughout the week or to use as a marinade for fish, chicken, turkey and pork. If you want to be creative, add chick peas or black beans to make a Quinoa Bean Salad. I hope you enjoy
Mediterrean Quinoa Salad
Print recipe
| Serves | 8 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Allergy | Milk |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Lunch, Main Dish, Salad, Side Dish |
| Misc | Child Friendly, Serve Cold |
Ingredients
Salad Ingredients
- 2 cups quinoa (cooked)
- 1 cup cherry tomatoes (halved)
- 1 cup seedless cucumber (diced)
- 1/2 cup black olive (pitted and diced)
- 1 red pepper (diced)
- 1/2 cup feta cheese (crumbled)
Dressing Ingredients
- 6oz extra virgin olive oil
- 4oz lemon juice (freshly squeezed)
- 1 1/2 teaspoon sea salt
- 3/4 teaspoons black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon dried oregano
Directions
| Salad Ingredients | |
| 1. | Cook Quinoa ahead of time so it has a chance to cool. |
| 2. | While Quinoa is cooking, prepare remaining salad ingredients and place in separate bowl. |
| Dressing Ingredients | |
| 3. | Mix all of the dressing ingredients together n a salad dressing bottle. You will have dressing leftover which can be used to marinate chicken, pork or fish. |
| Salad Ingredients | |
| 4. | Add all ingredients into a bowl and add dressing to taste (approximately 1/3 cup). Mix well. Refrigerate before serving to allow flavours to blend or serve warm. |
| 5. | Great for dinner or lunch as a main dish or side dish served with a baked or grilled organic chicken breast, turkey, fish or pork. |