Quinoa is a valuable super food for vegetarians and vegans who are concerned about getting enough protein in their diets. It is the only grain that contains all nine essential amino acids which means less need for food combining. It is also high in lysine, an amino acid necessary for tissue growth and repair. Quinoa has a nutty flavor and is similar to rice in its texture and in the way it cooks. It is lumped in the grain category but it is actually the seed of a leafy plant, related to spinach and swiss chard. You can see what the quinoa plant and harvest looks like here. It comes in both the white version pictured below and red.
Ingredients
1 ½ cups quinoa
3 cups vegetable stock or water
½ tsp sea salt
1 cup dried chickpeas, soaked overnight (or 1 ½ cups canned)
1 piece kombu, about 1 inch x 2 inches
1 medium cucumber, peeled, seeds removed and diced
2 large tomatoes, chopped
¼ cup green onions, sliced thinly
½ cup parsley, minced
¼ cup fresh mint, minced
¼ cup fresh lime juice (about 3 limes)
½ cup extra virgin olive oil
1 tsp sea salt fresh cracked pepper, about 6 turns
1 ripe avocado, diced
Procedure
Place quinoa in a mesh strainer and rinse under cold water for a few seconds. Place in medium pot over high heat with the vegetable stock and salt and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove from heat, fluff with a fork and set aside to cool with the cover off.
To cook the chickpeas, drain soaking liquid, then place in medium pot. Add kombu and enough water so there is 2 inches of water above the level of chickpeas. Place over high heat so that it comes to a boil. Reduce heat just enough so that the pot remains at a gentle boil and cook for 1 hour. Check on the chickpeas occasionally to skim off any foam from the surface and add water if necessary. Once cooked, drain chickpeas and then return to the pot, set aside to cool.
Place the quinoa, tomatoes, onion, parsley, mint, lime juice, oil, salt and pepper in a large bowl and stir to mix. Taste for seasoning and add more lime, salt or pepper to taste.
Add chickpeas and avocado and stir to mix again. Serve at room temperature or cold.
Ingredients
1 ½ cups quinoa
3 cups vegetable stock or water
½ tsp sea salt
1 cup dried chickpeas, soaked overnight (or 1 ½ cups canned)
1 piece kombu, about 1 inch x 2 inches
1 medium cucumber, peeled, seeds removed and diced
2 large tomatoes, chopped
¼ cup green onions, sliced thinly
½ cup parsley, minced
¼ cup fresh mint, minced
¼ cup fresh lime juice (about 3 limes)
½ cup extra virgin olive oil
1 tsp sea salt fresh cracked pepper, about 6 turns
1 ripe avocado, diced
Procedure
Place quinoa in a mesh strainer and rinse under cold water for a few seconds. Place in medium pot over high heat with the vegetable stock and salt and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove from heat, fluff with a fork and set aside to cool with the cover off.
To cook the chickpeas, drain soaking liquid, then place in medium pot. Add kombu and enough water so there is 2 inches of water above the level of chickpeas. Place over high heat so that it comes to a boil. Reduce heat just enough so that the pot remains at a gentle boil and cook for 1 hour. Check on the chickpeas occasionally to skim off any foam from the surface and add water if necessary. Once cooked, drain chickpeas and then return to the pot, set aside to cool.
Place the quinoa, tomatoes, onion, parsley, mint, lime juice, oil, salt and pepper in a large bowl and stir to mix. Taste for seasoning and add more lime, salt or pepper to taste.
Add chickpeas and avocado and stir to mix again. Serve at room temperature or cold.
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