I love a one-pot main meal. Even if it is a side dish. A healthy side dish at that. Earthy quinoa mixed with hearty chickpeas and tomatoes with a crisp refreshing lime dressing is really comfort food for the summer. I have made this dish often and have failed to obtain a picture of it as it disappears from my kitchen quickly.
I initially bought quinoa to eat for breakfast, in place of oatmeal. However, I find myself finding savory uses for quinoa instead. Well, what I mean is that I made this recipe and I make it at least once a week. It’s simple, delicious and healthy.
Mediterranean Quinoa Salad
Adapted from Gourmet and cooking the quinoa from Edible Perspective
Yields approximately 4 servings
- zest from 1 lemon
- juice from the 1 zested lemon
- 2 tbsp unsalted butter, melted and cooled
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 cup quinoa, rinsed
- 2 cups water
- 1 (15 oz) can of garbanzo beans, drained and rinsed
- 2 medium sized tomatoes, diced
- 1 medium sized red onion, finely diced
- 1/4 cup cilantro, finely chopped
- Salt and pepper, to taste
- In a large bowl, whisk together the lemon zest, lemon juice, butter, olive oil, and salt.
- Cook the quinoa. In a pot, over medium heat, add the cup of quinoa and roast for approximately 2 minutes. Add two cups water, increase to medium-high heat, and bring to a boil. Stir once and reduce the heat to obtain a simmer and cover the pot with a lid. Cook for 15 minutes (don’t dare open the lid). Once 15 minutes is up, turn off the heat and remove the pot from the heat. Leave covered for 5 minutes. After five minutes, uncover and fluff with a fork.
- Add the cooked quinoa to the dressing and stir to coat evenly. Let it sit for 5 minutes so the dressing will have a chance to absorb.
- Mix in remaining ingredients and adjust salt as you see fit. Go easy on the pepper.
As you may have read, I am a huge advocate of eating color. Not for the sake of eating color, but as a guide to help you (and me) eat more whole foods and to take advantage all the nutrients that colorful foods have to offer (i.e. red bell pepper, oranges, spinach, etc.).
But, today, things are a bit different.
Today, my most mono-chromatic breakfast offers me a wide range of substantial benefits and gets me ready for my busy day.
I’ve tried red quinoa before, but this was my first experience with the yellow variety. I love it just as much.
And the flavor in this bowl of quinoa is off the chain.
In the mix:
½ cup yellow quinoa
1 cup milk
1 tbsp dulce
¼ tsp cinnamon
Lightly sweet. Perfectly cooked. Great chew.
On the side:
Freshly juiced apple juice. As I had a good amount of apples in the house, I decided to juice it.
What do you put in your quinoa? Do you juice? What color quinoa do you like better? Red? Yellow?
Quinoa is what’s up! Since this has been a week of firsts, I have to share my first quinoa experience with you!
I have heard about this grain for a long time but have never gotten around to buying it. Not anymore. I swaggered over to Whole Foods and loaded up on some red quinoa.
Quinoa is grain discovered in South American which was touted as the “gold of the Incas.”
And you cannot believe how good it is for you! It’s a complete protein, which means that it contains all the amino acids necessary for our nutrition. A complete protein is very rare to find. It’s a great source of protein and gluten-free!! That’s just the tip of the iceberg of what this wonderful grain does for us!
My first and only use thus far has been breakfast. I used the base recipe from here and topped it with coconut butter, sunflower seeds, blueberries and a dash of agave nectar!
Quinoa, along with lentils and oats, are now a part of my staples!
Do you cook with quinoa? What are your favorite recipes?