I recently discovered quinoa. For anyone who doesn’t know of it, it is a gluten and wheat free grain that is high in protein. It resembles couscous or a fluffier type rice so it is great to use as an alternative. This recipe was my first attempt at making quinoa and I am very happy with the outcome so I decided to share! As you can see from the pics, I made this quinoa salad to take to work for lunch but it would also work well for dinner as it is filling and nutrient dense.
- 1/2 cup canned corn
- 4-5 baby beets
- 2 vine ripe tomatoes
- 1 Persian cucumber
- 1/4 cup of diced onion
- 1/3 cup quinoa (uncooked)
- 2 tbsps red pepper spread
- dash of salt and pepper
Dice all of the vegetables and pour into your serving bowl with the corn. Sprinkle a dash of salt and pepper and mix in.
Next cook the quinoa until light and fluffy (I used the microwave starting with ten minutes and then smaller intervals of about 2 minutes each for another ten minutes)
Mix in 2 tablespoons of red pepper spread…