Quinoa, commonly referred to as the “supergrain” is one of the only foods that is a complete protein containing all nine amino acids. In addition to protein, it is high in iron, potassium, riboflavin, magnesium, zinc, copper, folate, complex carbohydrates, and unsaturated fat. Quinoa comes from the South American Andes and is actually a seed, not a grain. It has a light nutty or sesame-like flavor and can be made as a side dish (replacing rice in recipes), as a hot breakfast cereal, and used in casseroles, breads and desserts. Check out the nutrition label: Serving Size: ¼ cup dry 166 calories 3 g fat (0 g sat fat) 30 g carb (3 g fiber, 1 g sugar) 5 g protein Quinoa Tabbouleh Yield: 4 servings 2 cups water 1 cup quinoa 1 pinch salt 2 Tb. olive oil ½ tsp sea salt ¼ cup lemon juice 3 tomatoes, diced, seeded 1 cucumber, diced, seeded 2 bunches green onions, diced 2 carrots, grated 1 cup fresh parsley, chopped
  1. In a saucepan bring water to a boil. Rinse quinoa (very important) and then add it to boiling water with a pinch of salt. Reduce heat, cover and simmer for 15 minutes. Allow quinoa to cool to room temperature; fluff with a fork.
  2. Meanwhile in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooked quinoa. Adjust seasonings as desired. Allow to sit before serving because the flavor develops with time.
  3. Serving Ideas: A side dish for a meal As an entrée: add diced grilled chicken and place over mixed greens or spinach.
Nutrition Per Serving: 285 Calories, 10 g. fat (1 sat.), 44 g. carbs, 6 g. fiber, 8 g. protein


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