Quinoa Rocks!

Last night, I lead a Quinoa Rocks cooking class to a full house at New Leaf.  I love Quinoa for many reasons, but here are my top 5 reasons I believe that Quinoa does in fact, TOTALLY ROCK:

1.  Quinoa (pronounced keen-wa) is a gluten-free grain (well, actually, botanically it is considered a seed, but nutritionally, it is more similar to a whole grain)

2.  Quinoa has 8 grams of protein per cup (most grains have 4 or 5 grams)

3.  The protein in Quinoa is a “complete” protein, meaning it contains all 9 essential amino acids

4.  Quinoa has 5 grams of fiber per cup!

5.  Quinoa cooks in just 15-20 minutes making it a great kitchen staple for quick meals.

Not sure what to do with it or stuck in a Quinoa Rut?  We made many delicious recipes last night, but my favorite Quinoa recipe is this salad….perfect for a snack or a complete lunch:

Red Quinoa Pumpkin Seed Salad

Serves 6

2 cups dry red quinoa, rinsed well

4 cups water

2 Tablespoons olive oil

2 Tablespoons lemon or lime juice

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 cup fresh cilantro, chopped

4 scallions, sliced

1 red bell pepper, diced

salt and pepper to taste

1/4 cup raw pumpkin seeds

In a saucepan, boil water and add quinoa, lower heat and simmer until water is absorbed and quinoa is tender, about 15 minutes.  Allow to cool.

In a bowl, combine oil, lemon juice, cumin, chili powder, cilantro and scallions.  Pour over quinoa and stir in peppers, mixing thoroughly.  Season to taste with salt and pepper and refrigerate until service.  Right before serving, stir in pumpkin seeds.

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