Recipes

Ingredients

• 3/4 cup uncooked quinoa
• 1 cup diced carrots
• 1/2 cup chopped red capsicum
• 1/4 cup minced parsley
• 2 sliced green onions
• juice of 1 lemon and 1 lime (or 1-82 tbsp of each)
• 1 1/2 tbsp soy sauce or tamari
• 2 cloves minced garlic
• 1 tsp chilli sauce (tobasco)

Preparation

Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1 1/2 cups water, bring to a boil, cover and simmer for 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let stand for 10 minutes. Fluff with fork and let cool. Mix carrot, capsicum, parsley and green onion in large bowl. Add cooled quinoa and toss to combine. Whisk together lemon and lime juices, soy or tamari, garlic and chilli sauce. Pour over salad and combine well. Chill until serving time.

Nutritional Information

The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains.

Notes/Tips/References

Quinoa (pronounced Keen-wah) is an ancient food that is only now becoming known in modern cuisine. It has been cultivated in South American Andes since at least 3,000 BC and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the 'mother grain' and revered it as sacred.