Quinoa Salad

Quinoa (keen-wah) is botanically not an actual grain but a seed so therefore does not contain gluten. It has a high protein content, close to that of meats and high in usable calcium including supporting co-factors magnesium and silicon.

Though a costly grain, it is a concentrated, nutrient dense food swelling to three times its size. In fact, Quinoa, was called, “the mother grain” by ancient Aztecs because of its health sustaining abilities. Quinoa is available from health food stores and many supermarkets. It can be substituted with couscous or bulgar wheat when unavailable.

Prep time: 15 minutes
Cook time: 20-25 minutes
  • 1 cup quinoa (or couscous)
  • 1/2 red onion, diced
  • 1 clove garlic, chopped
  • Large handful of parsley or coriander, roughly chopped
  • 1/2 cup black kalamata olives, stones removed and chopped
  • 1 lemon, zest and juice
  • Extra-virgin olive oil
  • Salt and freshly cracked pepper

Wash the quinoa in a sieve for 30 seconds to remove any dust. Put in a sauce-pan and cover with 2 1/2 cups of water. Bring to the boil and simmer uncovered for 20-25 minutes until tender and the water has evaporated. Fluff with a fork.

Combine the onion, garlic, fresh herbs, olives and 1 tablespoon of lemon zest in a large bowl. Add the warm quinoa and combine. Dress with lemon juice and extra virgin olive oil and season to taste.