Quinoa again, you say? I’m afraid so. If you follow this blog, you know that quinoa is one of my favorite foods.
I love it because it’s a dieter’s dream. It’s high in protein and fiber, and and completely satisfying. And if you’re not dieting after the holidays, but like to eat light and healthy, quinoa should be on your shopping list.
It’s such a versatile grain that’s cheap and quick to cook. I add it to soups, use it as a side dish, and make a salads out of it. I’ll often make extra and freeze it for a quick meal.
If not, try this quinoa recipe from Victoria Groce on about.com. It made a terrific work day lunch.
- 2 c water or vegetable broth
- 1 c quinoa
- ½ cup onion, minced
- 2 small or 1 large cucumber
- ¼ cup dried cranberries
- 1 cup toasted chopped walnuts
- ¼ cup golden raisins
- 1 T fresh parsley
- 2 T extra-virgin olive oil
- 6 T raspberry vinegar
- 1 tsp dried mustard
- salt and pepper
- 1. In a medium saucepan, bring water or vegetable broth to a boil. While liquid is heating, rinse quinoa in a mesh strainer to remove any traces of saponin.
- 2. When liquid has come to a boil, add quinoa, stirring constantly. Immediately reduce to a bare simmer and cover. Cook for 15 minutes all the liquid is absorbed. Remove quinoa from heat and let sit uncovered.
- 3. Peel and finely mince the shallots. Seed and dice cucumbers. Finely mince parsley.
- 4. In a small bowl, combine olive oil, vinegar, and mustard to blend. Combine quinoa, vegetables, and dressing. Chill all ingredients in refrigerator for at least one hour to blend flavors.
What’s good for me in this dish?
Quinoa is a nutrition powerhouse. A complete protein containing all 9 essential amino acids, it’s also high in manganese, magnesium, iron, tryptophan, copper and phosphorus. Quinoa provides significant benefits for heart health. It’s also useful for people who suffer from migraine headaches. High in fiber, it’s useful for those dieting as it’s filling.
Total Fat: 12.91g
Total Carbs: 23.70g
Dietary Fiber: 3.32g
Weight Watchers Points 6