Quinoa is an ancient grain that the Inca's used and it packs a powerful nutritional punch.
It has the highest protein content of all grains and is a great source of calcium, iron, phosphorus, vitamins B and E.
It cooks up quickly and can be made into many different and delicious recipes.
One that I particularly enjoy is this southwestern style salad.
Southwestern Quinoa Salad
Rinse 1 cup of quinoa in a fine meshed sieve, drain.
Put 1 1/2 cups of water to boil in a medium sized pot.
When the water is boiling add 1/2 tsp. salt and then the rinsed quinoa, return to boiling then lower the heat and cover the pot. Let simmer for 15 minutes, turn off the heat and keep the lid on for another 5 minutes.
Remove lid and stir then set aside to cool.
Saute 2 cups of frozen or fresh corn until just cooked, set aside to cool.
Dice 1 small red onion, 1 red pepper and 1/4 cup cilantro.
Put the cooled quinoa and corn into a large bowl and stir in the onion, red pepper and then add 3 tbsp. lime juice, 3 tbsp. lemon juice, salt and pepper. Stir well and put in the fridge for the flavours to meld.
I like it with fresh salmon or on it's own for a quick and healthy lunch on workdays.
I added some grated carrot to this one and I think this recipe is open for experimentation so have some fun with this one.
Speaking of cooking Sue over at The View from the Great Island is always cooking up something fabulous in her kitchen and she takes such lovely photographs of her culinary creations. I hope that you'll pop over and pay her a visit.
Hope that your week is off to a great start.