Quinoa is an excellent substitute for couscous in any recipe, and is, of course, more nutritious.
Quinoa should be rinsed in a fine mesh strainer. It has a slightly bitter coating which is removed by washing and rinsing.
Ingredients
- 1/2 cup quinoa grain
- 2 cups peeled, seeded, diced cucumbers
- 1 red bell pepper, chopped
- 1/4 cup finely sliced green onions -white part only
- 1/4 cup ( or more) vinaigrette dressing of your choice.
Method
- Place quinoa grain in a fine sieve. Wash carefully under slow flowing water, rubbing the grain gently as you wash. Drain water. Repeat process 3 times.
- Heat 1 cup water in a medium pot. Add rinsed, drained quinoa to hot water.
- Add a pinch of salt.
- Simmer uncovered over low heat till most of the water has been absorbed,
- Stir and check if you need a little more liquid for the grain to soften and cook well.
- Add extra water if required, cover and cook on low heat for a few more minutes.
- Remove from heat and keep covered for 5 minutes or so.
- Uncover and spread cooked quinoa on a flat dish. Let it cool.
- In a bowl, combine cooked quinoa with cucumber, bell pepper and green onion.
- Pour dressing and gently stir it in.
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Fact File The National Academy of Science describes quinoa as “the most nearly perfect source of protein from the vegetable kingdom”. Ancient Incas revered it and called it the “mother grain”. It has nine essential amino acids and can be called a complete protein. For more on quinoa, check the write up on “Grandma’s Gluten Free Flour Mix” in the Cakes, Cookies and Desserts category. Red peppers are a great source of Vitamin C. Peppers of all colors are rich in carotenoids and antioxidants. They make meals more colorful and help us follow one good criterion that a balanced meal must have—as many colors of the spectrum as possible. Every color in food yields different kinds of antioxidants / phytochemicals. |
Can't Believe It's Allergy Free! 
this salad dish is really good… my son loves it