Quinoa may be having a moment, but this protein-packed edible seed was considered the “mother of all grains” back in the days of the Inca Empire – it was even considered sacred. (While not technically a grain, quinoa is considered a whole grain food.)
Quinoa is also rich in fiber, magnesium B-vitamins, iron, potassium, calcium, vitamin E and antioxidants , with so much nutritional value NASA has even been looking into ways to grow it in outer space.
You can use versatile quinoa as you might rice or in baking, or mix it with spinach, beets and walnuts for a tasty salad with major nutritional punch.
- 2 tbspns sherry vinegar
- 1 tspn balsamic vinegar
- kosher salt to taste
- 1 tspn Dijon mustard
- 1 garlic clove, minced
- 6 tbspns extra virgin olive oil
- 4 small organic red and gold beets, peeled, diced and roasted
- 1 cup cooked red quinoa
- 1 cup organic red cabbage, sliced
- 1 organic endive, thinly sliced
- ¼ cup chopped walnuts
- 2 tbspns chopped basil
- 6 ounces stemmed organic spinach, washed
- freshly ground pepper
- Whisk all ingredients for dressing except oil. Gradually whisk in oil; set aside.
- Combine salad ingredients in a large bowl; toss with dressing.