SWEET AND CRUNCHY QUINOA SALAD

SWEET AND CRUNCHY QUINOA SALAD

We liked this - had it with ginger salmon fillets. Was easier than I thought it would was going to be. Came from Albertsons pamphlet - Heart-Healthy Living

1 cup quinoa

2 cups low-sodium chicken or vegetable broth (did vegetable, think we might like chicken better)

1/3 cup sliced almonds, toasted (only had slivered on hand)

1 cup thinly sliced green onions (about one bunch)

1/2 cup dried cherries, chopped (cherries were WAY too expensive, used cranberries - think raisins might be better)

1/2 cup chopped parsley

DRESSING:

1/4 cup orange juice

1 T olive oil

2 T buttermilk

2 tsp honey

1/4 tsp salt, optional (didn't add)

1/2 tsp pepper

Place quinoa and broth in a large saucepan and bring to a boil. Cover and reduce heat; simmer 15-20 minutes or until liquid is absorbed. Remove from heat.

Meanwhile, place almonds in a small pan over medium heat and toss until lightly browned and fragrant.

Whisk together the dressing ingredients in a small bowl until well blended.

While the quinoa is still warm, stir in the green onions, cherries, parsley, and almonds, then toss with the dressing and serve.

Per serving: 262 calories, 8g protein, 39g carbs, 9g fat,0mg cholesterol, 3g fiber, 44mg sodium (if add salt add 100 mg)

QUINOA

HOW TO COOK:
Bring 2 cups water to boil
Add 1 cup Quinoa (bought in bulk section at WinCo)
Cook on medium heat for 15 minutes (not covered)
Remove from heat and fluff with a fork
Cover and let stand for 5 minutes

FOR BREAKFAST:
bring 2 cups to a boil
add 1 cup Quinoa
boil again
reduce to low simmer
cover for 15 min
stir in 3T brown sugar and cinnamon
cook covered about 8 min
A really chewy experience :-)

Jackson really liked it. Jackson put soy sauce on it - Scott and I used Hot Chili sauce. It was good.

The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition. The seed is also excellent feed for birds and poultry and the plant itself is good forage for cattle.
Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads. The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as you would barley or rice and quinoa is often substituted for rice in rice dishes. Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add character to the flavor for use as a breakfast cereal or in desserts. Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish.