QUINOA – A mostly unknown power food – by Kevin Howell for Tri & Run

Looks like rice.  Cools like rice.  Serves (sometimes) like rice.  But it’s not rice.  In fact.. it is not in the grass family at all.  It is related to the beet and spinach family.  Unlike rice.. this seed has very high protein content.  It is also gluten-free.  It isn’t the easiest thing to find as it is more commonly sold at nature or organic type specialty markets.  You can often find it if you look closely (or ask someone) in Publix but it will be one small box hidden amongst the gargantuan isles.

It can be used to compliment a variety of dishes such as soups, pilafs and cereals, however I love this little protein as the star in it’s own show.  Try this tasty recipe if and decide for yourself.

Quinoa Salad -

1 cup quinoa cooked accoring to package (just like rice)

1 large carrot (peeled & diced)

1/2 cup chopped walnuts or pecans

1 cup dried cranberries or raisans

1 green apple (peeled, cored and diced) optional

1/3 cup balsamic vinegar

2 tablespoons olive oil

3 cloves garlic (peeled and finely chopped)

salt and pepper to taste

Let cooked quinoa cool for 1-15 minutes.  Meanwhile, in a medium bowl dried cranberries, carrots, walnuts, and apple until well mixed.  Add the cooled quinoa.   In a separate bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended.  Pour over the quinoa and fruit/veg mixture.  Mix with a table size fork or spoon. (this is important to get good coverage on the tiny quinoa.  Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving.

Find more info at:     triandrun.com