Recipe

Fruity Quinoa Salad Recipe

Add Step-by-Step Photos	Chacha / All my dishes 1 year, 3 months ago Perfect for: Light lunches, dinners, picnics, Passover. Make and take: Combine all ingredients except the apple, cover and chill up to two days before serving. Inspired by: Linda Fishman of Atlanta, who came up with the idea of substituting quinoa ... More Prep:15m Cook:30m Servings:8	Chacha
	grain salad

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Ingredients

2 cups quinoa

1 cup (packed) golden raisins

1/2 cup chopped toasted almonds

1/2 cup (packed) fresh chives, finely chopped

4 large fresh mint leaves, minced, or more, to taste

2 Tbsp. cider vinegar

2 Tbsp. light olive oil

1 Tbsp. lemon juice

1/4 tsp. salt

1/4 tsp. pepper

1 tart green Granny Smith apple, cored and chopped into small pieces

Directions

Quinoi, rinsed and drained then placed in a lidded saucepan with 3-3/4 cups water.

Bring to a boil, then reduce heat to low, cover and cook for about 15 minutes, or until the quinoa has absorbed all the water and has blossomed to show its white “tails.”

Rinse in cold water and let drain.

While the quinoa cooks, combine the raisins, almonds, chives and mint in a bowl or large storage container.

Add the drained and cooled quinoa then drizzle with the vinegar, oil and lemon juice.

Season to taste with the salt and additional vinegar or lemon juice, if desired.

Before serving, fold in the apples.

Serve at room temperature or chilled.

Nutrition:

Per serving: 251 calories (percent of calories from fat, 29), 7 grams protein, 40 grams carbohydrates, 4 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 64 milligrams sodium.

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Comments

lor 10 months ago said:
Hmmmm, people must not know what "quinoa" is and this recipe is absolutely lovely. Quinoa is full of nutrients and is one of the few grains(seed of a leafy plant) that is agreeable to those with allergies/sensitivities. High 5 and thanks for this excellent recipe!

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Alterations

lor 10 months ago said:
The following data is from WholeHealthMD

QUINOA
Why Eat It?

Nutritionally, quinoa might be considered a supergrain--although it is not really a grain, but the seed of a leafy plant that's distantly related to spinach. Quinoa has excellent reserves of Protein, and unlike other grains, is not missing the amino acid lysine, so the protein is more complete (a trait it shares with other "non-true" grains such as buckwheat and amaranth). The World Health Organization has rated the quality of protein in quinoa at least equivalent to that in milk. Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid).

An ancient grainlike product that has recently been "rediscovered" in this country, quinoa has a light, delicate taste, and can be substituted for almost any other grain.

Though quinoa is a recent addition to the North American larder, this crop, native to the Andes, sustained the ancient Incas, and has been cultivated continuously for more than 5,000 years. Quinoa thrives in poor soil, arid climates, and mountainous altitudes. Today, most quinoa is imported from South America, although it is being cultivated on the high slopes of the Colorado Rockies.

Quinoa grains are about the same size as millet, but flattened, with a pointed, oval shape. The color ranges from pale yellow through red and brown to black. Quinoa cooks quickly to a light, fluffy texture. As it cooks, the external germ, which forms a band around each grain, spirals out, forming a tiny crescent-shaped "tail," similar to a bean sprout. Although the grain itself is soft and creamy, the tail is crunchy, providing a unique texture to complement quinoa's delicate flavor.