I’m a carbaholic. Now that I eat clean, I don’t miss the bagels, but still long for grains. Though whole-wheat pasta is more nutrient dense than the white stuff, my waist seldom forgives me after a big bowl. In trying many different brands, shapes and kinds of grains, I opted to experiment with quinoa. The taste is nuttier and the texture is softer than most pastas. It’s also packed with protein and I feel great after eating a plateful.
Now that the warm weather is upon us, this quinoa salad will be a staple for my backyard barbecues or fancy luncheons. It has only a few ingredients and takes just five minutes to prepare (after the quinoa has been cooked.) Feel free to add your own favorite ingredients whether it’s grilled chicken, tofu or even corn, avocado or broccoli. These ancient grain salads are super simple and satisfying.
- 2 cups Quinoa
- 1-pint container of organic cherry tomatoes
- 1 pepper (orange, yellow or green)
- ½ cup of fresh cilantro
- 1 cup of garbanzo beans
- *1/2 tsp. Himalayan sea salt (to taste)
- *3 tbsps. lemon juice (I prefer fresh)
- *1 tbsp. crushed red pepper (to taste)
- Add quinoa to boiling water for 10-minutes (typically 1.5 cups of water to 1 cup of quinoa)
- Chop cherry tomatoes in half (if they are too big)
- Cut pepper into small pieces
- Pour garbanzo beans in a bowl with tomatoes and pepper
- Once quinoa is ready, let it cool for 10-minutes, then add to bowl of ingredients and stir
- Add cilantro
- *Optional ingredients - season to taste
