This weekend I met a very sweet woman who said she started eating quinoa since reading my blog! It made me so happy to hear that a) people are reading my blog and b) they are trying the recipes and eating healthy food!
So, what’s all the hype over quinoa about? Pronounced Keen-Wah. Quinoa is actually not a grain, it’s a seed! Originating thousands of years ago in Central and South America it was used by the Incas to increase endurance and stamina.
Quinoa is gluten-free for all those out there with gluten sensitivities and is a great substitution for rice or pasta. It contains all 9 essential amino acids making it a complete protein, great for vegans and vegetarians! It has tons of fiber (unlike the white processed alternatives) which can be helpful in lowering cholesterol, blood pressure and controlling glucose levels. The phytonutrients found in quinoa make it an anti-inflammatory food, lowering risk of cardiac disease and cancer. Quinoa is also rich in iron and magnesium, which is essential for energy production and the formation of bone.
Try it out using my new favorite recipe!
Crunchy Quinoa Salad with Peanut Sauce
Adapted from www.ambitiouskitchen.com
1 cup cooked quinoa
1-2 cups shredded red cabbage
1 red or orange bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
For the dressing
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoons Bragg’s Amino Acids
1 tablespoon honey (use agave if vegan)
1 tablespoon rice wine vinegar
2 tablespoons toasted sesame oil
3 tablespoons water
Prepare all salad ingredients and place in a large mixing bowl.
In a food processor, combine all dressing ingredients. Blend until well combined adding water as necessary until desired consistency is created.
Add 1 cup of cooked, cooled quinoa to the vegetables. Pour dressing on top and mix until vegetables are well coated.
The original recipe added 1 cup of edamame or chickpeas and garnished with cashews and lime. I think all three ingredients would be a lovely addition to the salad!
I served the quinoa over a bed of greens and topped with tempeh that was sautéed in coconut oil and Bragg’s Amino Acids. I also added a sprinkle of black sesame seeds! For a non-vegetarian/vegan meal you could add grilled chicken or shrimp.
The peanut sauce was excellent, wish I had made extra!
Hope you enjoy it too!
Stop on by GLOW YOGA on May 18th for the 2 year anniversary celebration, I will be making this quinoa salad!