It's BBQ season and you're scrambling for something to bring that doesn't have the words, "RUFFLES," emblazoned on it or that will spoil in the hot sun. An easy, tasty, colorful dish I like to throw together is quinoa salad. What the heck is this quinoa, you may ask? Quinoa (pronounced "keen-wah") was once called the "the gold of the Incas." It's an amino-acid rich seed that has a slightly crunchy flavor and mildly nutty taste. It's healthy for you in a multitude of ways - it's gluten-free, high in protein (it's a complete protein), and a terrific source of manganese, magnesium (good for migraine sufferers), iron, phosphorus and copper. Best of all it tastes great.
[ The picture above is of a batch of quinoa salad I made for a BBQ party Saturday night. ]
1 cup quinoa, rinsed well
2 cups veggie stock
1 medium sized orange bell pepper, diced
1 medium sized yellow bell pepper, diced
1 large tomato, seeds removed & diced (or a handful of cherry or grape tomatoes, halved)
½ cup pitted kalamata olives
¼ cup lemon juice
2 T olive oil
1 ½ t minced fresh garlic
Salt and pepper to taste
*sometimes I throw in a few finely sliced green onions.
* In a sauce pan bring the quinoa and veggie stock to a boil. Cover, lower heat to simmer. Cook approximately 10-15 minutes, until liquid is absorbed.
* Transfer into bowl and cool.
* Dice 1 yellow or orange bell pepper, 2 medium sized tomatoes. Set aside.
* Cut pitted, kalamata olives into halves.
* Mince 1.5 teaspoons of garlic.
* Add 2 T olive oil, ¼ cup lemon juice and 1 ½ t minced garlic to cooled quinoa. Mix thoroughly.
* Add peppers, tomatoes and kalamata olives. Toss together well.
* Season with salt and pepper.