Quinoa (keen-wa) was once called “the gold of the Incas,” or “mother grain.” The Inca tribe turned to this ancient grain to increase the stamina of their warriors and believed the grain to be sacred. I like the Incas also believe Quinoa packs a powerful punch.
The punch our body needs, craves and deserves. Weeks of working, family activities and living life to the fullest can leave us feeling a bit drained. So when I am in need of a boost I turn to Quinoa.
Did you know?
Quinoa contains more high quality protein that any other grain.
The protein quinoa supplies is a called a “complete protein,” which means it provides your body all nine essential amino acids.
Quinoa is high in lysine, which helps is tissue growth and repair. This grain is also a good source of magnesium and iron.
Quinoa is gluten free, wheat frees and easy to digest.
Not bad for a little grain.
Quinoa is quick, easy to prepare and delicious. This salad can be eaten warm, cold or mixed with any fruit or vegetable of your choice.
Use the grain as your base to experiment with various flavor combinations for a week of body boosting lunches or serve alongside fish or protein for a weeknight dinner. Give quinoa a try and you will quickly realize why the Incas our ancestors, held this tiny grain in such high regard.
- 1 cup quinoa
- 2 cups water vegetable broth or chicken broth
- 1 cup diced tomatoes
- 1 cup shelled edamame
- 1 bell pepper orange diced
- ½ onion diced
- ½ cup cilantro
- 3 tbsp freshly squeezed lemon juice
- 1/4 cup olive oil plus 2 tbsp for vegetables
- 1/4 tsp salt
- 1/4 tsp pepper
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Place quinoa in a large saucepan with 2 cups liquid of your choice and bring to a boil.
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Reduce heat, cover and simmer for 15 minutes.
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For dressing whisk together lemon juice, salt and pepper. Set aside.
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In a skillet over medium high heat add the 2 tbsp of olive oil. Saute bell pepper and onion until tender, about 4 minutes.
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The quinoa will be soft and will have absorbed the liquid. Set aside until vegetables are cooked or allow to cool to room temperature and place in fridge until ready to use.
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To quinoa add cooked onion, bell pepper, cilantro, edamame, tomatoes and dressing. Mix to combine.
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Will keep in fridge for about 5-7 days.
Crave more Quinoa?
Oh my, this quinoa salad looks amazing! I want this for supper right now! Thanks for sharing this recipe idea 🙂
A gorgeous spoonful of healthy and refreshing salad!
time for me to try quinoa.
I really miss quinoa. It just isn’t available in Mexico. I guess it never made the leap north from S. America, across the Panama Canal. Your recipe and photos gave me a “virtual” quinoa taste.
Wonderful pictures and what a healthy way to enjoy Quinoa!
Healthy and tasty. I love quinoa salad!
Super food in a super dish 🙂 I’m still getting used to quinoa so this is a lovely way to break in my quinoa skills 🙂
Amazing salad! It is beautiful and healthy and flavorful. I love the freshness to it!
Perfect!!!!
What a healthy and delicious salad..
I love both the pictures..
Quinoa is one of my favorite ways to get in some good vegetarian protein that still tastes delicious! This salad is fabulous!
Mmmm.. A perfect salad with contrasting colors and flavors. I love quinoa so much, I could eat it all day 🙂
I adore quinoa! Made it so much over the summer, perfect warm weather meal when mixed with some veggies, cheese and/or a delicious vinaigrette. Like the addition of edamame here.
What a gorgeous and healthy looking spoonful! 😉
Tried quinoa for the first time last week and found it interesting so, Im liking the look of your salad.
Cheers,
Lia.
I do love quinoa – love its flexibility – this is a great way to enjoy it!
Quinoa really is a great grain! I like it’s slight crunch…and the Incan red variety is so beautiful. Your salad sounds delicious 😀
Looks delicious! Printing out the recipe for my co-worker who’s trying to lower her cholesterol.
A deliciously healthy salad!
Cheers,
Rosa
A lovely quinoa salad, just perfect for a vegetarian meal, and I love the addition of edamame.