Quinoa is scary to some people. It seems like an intense health food, like the step before drinking wheatgrass for breakfast. But it’s surprisingly versatile, slightly nutty, and protein packed.
My mom is the one who developed this recipe, which makes sense, because she’s been cooking healthy foods since her 20s in the 1980s, back in that frightening time when everyone thought oils and fats were bad and nobody knew what hummus was (how could a world like this exist?! How did she survive without avocados and hummus?)
Try and delight! It’s my go-to snack option for between classes and before yoga when I need a vegetable packed salad that keeps well in the fridge.
The general rule is 1 cup quinoa to 2 cups water. Double check your packaging, but here’s the typical plan. You begin by bringing the water to a boil, add the quinoa, fluff and sprinkle in salt, then cover and turn down to a simmer or low heat for about 15 minutes – depending on type – read your instructions! – then fluff (what a delicious word for the process of using a fork like a shovel to gently scoop up and, well, fluff), then let sit for five or so minutes more.
Ingredients: 1 cucumber, 1/2 onion, 1 red pepper, 1/4 c. parsley
Just chop and add to the quinoa
Dressing: mix 1/3 c. extra virgin olive oil, 3 tablespoons lemon juice, 1/2 to 1 tsp. salt
Mix dressing, quinoa, and veggies together. Taste the health rainbow.