Quinoa, an International Pantry Staple

Quinoa is a find from our detox days. It's a gluten free grain that offers both protein and fiber. It looks a lot like millet or Bulgar wheat (other grains) in that the grains are small and round. It's easy to cook - just rinse and cook in a 2:1 ratio of liquid to grain. It's as versatile as couscous (which is in reality a pasta, not a grain) and a pantry staple that I am constantly finding new applications for in my recipes. I especially like the salads below as take along lunch options. The vinaigrette ensures that it's more stable than sandwiches and salads with mayo and is more nutritious than salads covered in creamy dressings. If you come up with new recipes featuring quinoa, please let me know. I'm always interested in expanding my recipe file!


Basic Quinoa Preparation

• 1 cup quinoa, rinsed well
• 2 cups water or other liquid (e.g., stock)
• 1 tsp salt

Combine all in a heavy bottomed sauce pan over medium heat. When mixture comes to a boil, turn temp to low and continue to cook uncovered until liquid is absorbed. Cooking time is between 10 and 15 minutes.


Once you have cooked your Quinoa, use the grains as a basis for one of the salad options below, or invent your own!


Mediterranean Quinoa Salad
Add cooked quinoa from basic preparation above to a large bowl along with the following ingredients. Mix to combine before adding the dressing.

• 1 can (15/16 oz) Garbanzo Beans, rinsed and drained
• 1 large bunch of basil, stack leaves roll into a cigar shape and cut across to create ribbons of herb
• 1 cup sun dried tomatoes, sliced (oil packed or not)
• 1 cup artichoke hearts, drained and chopped
• 1 cup red onion, small dice
• 1 cup cucumber, small dice
• 1/2 cup colored pepper, small dice (Note: jar roasted pepper may be substituted)
• 1/4 cup green olives, drained and chopped
• 1/4 cup black olives, drained and chopped
• 1/4 cup capers, drained or, if salt packed, rinsed and drained

Make the dressing in a small bowl and pour over quinoa mixture:

• zest of 1 lemon
• juice of 1 lemon
• 3 tablespoons red wine vinegar
• 1/2 tsp Agave Nectar
• 1/4 to 1/2 cup Olive Oil (extra virgin or other, your choice)

Makes 6 good size servings.

Mexican Inspired Quinoa Salad

Using the basic preparation from above, cook quinoa. Add the resulting grain to a large bowl and add:

• 1 can black beans, rinsed and drained
• 1 cup frozen white corn kernels, thawed and drained
• 1 cup grape tomatoes, rinsed and drained
• 1 large avocado, medium dice
• 1 cup Jicima, small dice
• 1 cup cucumber, small dice
• 1 colored pepper, small dice

In a small bowl, combine the following to make the vinaigrette and pour over the salad, stir carefully to incorporate:

• 2 lime, zested
• 2 lime, juiced
• 1/2 tsp Agave Syrup
• 1/4 tsp cumin
• 1 bunch cilantro, chopped fine 

Makes 6 good size servings.

~Enjoy!