Quinoa is sort of a cross between rice and cous cous - I always thought it was a grain until a few minutes ago when I looked up the nutrition links for this post and found out it's actually the seed of a plant related to spinach and swiss chard….interesting.
Anyway I don't know why it's not more popular. It's more nutritious than brown rice (more protein and essential amino acids - check out detailed info here and here), I think it has a better, richer taste, and it's easy to cook. It is a little more expensive, but not prohibitively so. It's available in the bulk section of most larger grocery stores.
-Tomatoes, cut in chunks -Cucumber, peeled & cut in chunks
-Garlic, Parsley, or Mint (optional)
1. To cook quinoa: Rinse thoroughly, because it has a coating that can leave a bitter taste. Combine 1 part quinoa with 2 parts water, bring water to boil, cover and simmer 10-15 minutes until water is absorbed. I like to just under cook it so it has a creamier texture.
2. Combine all ingredients to your taste, depending on how veggie/garlic/oil/herb loving or averse your crowd is. I like about equal parts quinoa and veggies, equal parts oil and lemon juice, and just a few shakes of garlic powder.
If you want to make this a raw dish, I hear quinoa is quick & easy to sprout, but I've never tried it.
In other news….
Posting has been sparse everything's been so busy - we closed on the house last Friday and have been out almost every night of the week, playing tennis, showing everyone the house, taking days off work, drinking on patios, hosting a couple parties with only folding chairs, snacks, and drinks (no one seemed to notice we don't have furniture or decorations. Who says it takes a lot to throw a party?) and meeting our neighbors.
Happy August everyone….we have 2 good warm months left here in MN, get out and enjoy them!