Could 2009 really be half over already? It seems like we're just getting started! We are about to enter a new season. I look forward to summer just as much now as when I was a kid in school. I love the way summer feels. Warm, slower pace, and FRESH. Growing up in San Diego it was not difficult to find fresh fruits and vegetables year around. Now that I'm in Idaho I have learned to appreciate fresh local produce in the limited months it's available.
The photo shown is a recipe I've developed for a quinoa salad. Until recently quinoa has been difficult to locate. I'd love for you to share your quinoa recipes as well! Here are a couple of quinoa facts:
- A ancient grain grown at 12,000 ft above sea level
- Classified as one of the best sources of vegetable protien
- Gluten free
- Low glycemic index
- Provides 8 essential amino acids
1/2 cup quinoa
juice of 1 lime
1/4 cup feta cheese
1 Tablespoon pinenuts, toasted if you wish
dice small the following vegetables: English cucumber, 1/2 onion, red pepper, handful of cilantro.
Preparing the quinoa. First, you must rinse the grain, or it will be bitter! Combine with 1 1/2 cups water. I add a small amount of orgainic chichen broth. Simmer for 15 minutes. Let cool to room temp. Squeeze lime over, toss in other ingredients. Chill until serving time. Best eaten fresh, so don't plan on making more then you can eat in the next day or two.
This is also wonderful served over a small bed of mixed greens and drizzled with a bit of basalmic vinegar mixed with olive oil.
Enjoy!
Posts
No comments:
Post a Comment