Quinoa is a light, healthy grain that goes great with the fresh taste of summer tomatoes and basil.
Quinoa (pronounced keen-wah) is one of the best sources of protein on the planet. That’s not an overstatement:
- It’s the only plant base source of complete protein, meaning that it contains…
- It’s gluten free!
- And for vegans, who often struggle to find non-animal protein, it’s at the top of their list.
Most people think quinoa is a grain because it cooks up like one, but it’s actually a seed. When cooked, it has a wonderful nutty sort of flavor. Plus, it’s so versatile that you can prepare it many ways.
I love to use it in a salad to keep in the refrigerator for a light lunch or a side dish. Adding fresh tomatoes and herbs is what gives this salad super summer flavor.
Essentially, you cook quinoa like brown rice. The measurements are two parts water to one part quinoa. It usually takes about twenty minutes to fully cook once the water comes to a boil. Don’t overcook it or it will become soft and lose its shape and flavor.
This is one of my favorite ways to eat quinoa. But feel free to get creative with this recipe and add in some feta cheese or olives. There are endless possibilities. You’ll love it!