Quinoa is a super grain food that is gluten free and it maintains many health properties. Quinoa has almost double the fiber of most grains and is rich in amino acids, good for digestion and the heart. We eat it almost two to three times a week and add it into our lunch time salads.
Quinoa is a very versatile ingredient because you can cook it, dress it and refrigerate for the next day, making it easy for the work lunch box.
Quinoa holds approximately 220 calories per cup cooked. One cup is plenty to share for two people.
The best way to cook quinoa is on the stove top in a saucepan. One cup of quinoa can be boiled with two cups of cold water. Bring to boil and cook for approximately 5 minutes. Add cold water to the pot if the quinoa absorbs all the water too quickly and needs a little longer cooking time.
This quinoa salad is very simple and delicious. Suggested by a naturopath as a high omega meal, it as a great salad to eat during the winter. Its packed with iron, vitamin c, calcium, magnesium and good source of protein.
3 cups baby spinach
1 cup cooked quinoa
1 tin of tuna (drained)
1 tbs grated ginger
2 spring onions sliced finely
Juice of one lime
2 tbs light soy sauce
3 tbs olive oil
1/4 cup sesame seeds toasted
salt & pepper to season
1. In a small non stick pan, toast the sesame seeds until browned lightly.
2. In a small bowl add olive oil, soy sauce, grated ginger, lime juice, spring onions, salt and pepper with the toasted sesame seeds and set aside to absorb for 5 minutes.
3. In a larger salad bowl add the spinach on the base with tuna and quinoa on top.
4. Add the dressing to the salad and toss.