After jenluvzyou’s post about Coconut curry with quinoa, I craved quinoa.
This was something that T’s mom introduced me to. It is great because it’s a grain that does not contain gluten (for those with gluten allergy) and it has a pretty high protein content.
Where to find quinoa? I’ve always found quinoa in the health food section of the grocery store.
This recipe was adapted from Food Cures: Breakthrough Nutritional Prescriptions for Everything from Colds to Cancer (Corn, Tomato, and Quinoa Salad).
Prep Time 20 minutes
Cook Time 15 minutes
1 cup quinoa, rinsed well
1/2 tsp salt
1/4 cup lime juice
1 tbsp olive oil
1 tbsp grapeseed oil
1 tsp honey (optional)
a pinch of red pepper flakes
1 cup of corn kernels (fresh or thawed frozen)
1 tomato, chopped
1 avocado, peeled, seeded, and chopped
1/2 red onion, chopped
- Heat 2 cups of water in a saucepan over medium heat. Add the quinoa and salt. Bring to a simmer. Reduce heat to low, cover and simmer for about 15 minutes (until liquid is absorbed). Transfer to a bowl and let the quinoa cool for 15 minutes.
- Whisk together lime juice, olive oil, grapeseed oil, honey, and red pepper in a measuring cup. (The vinaigrette.)
- Add the corn, tomato, red onion, and avocado to the quinoa. Drizzle with vinaigrette and toss well.
This is so simple and so tasty!
Another reason for loving this book is it provides information about the food – nutritional content and how to choose and store the food.
Variations (other things you can add/replace)
- dried cranberries
- broccoli florets
- toasted sunflower seeds (or other seeds)
- you can also try other type of vinaigrette (from a recipe that T’s mom makes, the recipe calls for a creamy dressing – yoguart, mayo, lemon juice and lemon zest)
This sounds like an interesting quinoa recipe (with mango!). Might try it sometime – although I would omit the cilantro (I am part of the 33% who can taste something in cilantro that other people don’t).