Quinoa is a tiny grain that packs a nutritional punch! It’s high in protein and nutrients. Quinoa has a mild flavor and cooks up fluffy with a slight crunch. Quinoa can have a bitter residue on it, so make sure to rinse it well in a fine mesh strainer. To cook, you just use the 2 to 1 ratio and for this recipe 1 cup of water to ½ cup of quinoa. Feel free to volumize by adding your favorite bite-sized veggies to this recipe.
Ancient Grain Salad
|¾ cup||Corn kernels, grilled|
|¾ cup||Asparagus, grilled, chopped|
|¾ cup||Tomatoes, small dice|
|⅓ cup||Avocado, small dice|
- Preheat grill, grill pan or George Foreman grill.
- To cook quinoa:
- Place quinoa and water into a pot.
- Turn the heat on high, once it comes to a boil, cover and reduce heat to lowest setting.
- Steam 12 - 14 minutes or until water has evaporated and the quinoa is cooked.
- Grill corn on the cob. Once cool to the touch, shave kernels off of the cob.
- Grill asparagus until it has slightly charred and softened, then chop into bite-sized pieces.
Nutrition: Servings: 1 | Serving size: ½ cup | Calories: 100 | Fat: 3.5 g | Sodium: 105 mg | Carbohydrates: 14 g | Protein: 3 g | Fiber: 2 g
|2 Tbsp||Orange juice concentrate|
|2 Tbsp||White wine vinegar|
|1 Tbsp||Extra virgin olive oil|
|½ Tbsp||Thyme, fresh, chopped fine|
|½ Tbsp||Dijon mustard|
- Add all ingredients into blender.
- Pulse until smooth.
Nutrition: Servings: 6 | Serving size: ½ oz. | Calories: 15 | Fat: 1 g | Sodium: 35 mg | Carbohydrates: 1 g | Protein: 0 g | Fiber: 0 g