I recently started cooking with Quinoa. It is a grain with the highest protein count of all the grains available.
The family loved this. I went to have some leftovers the next day and it was all gone.
Here is the recipe I followed for cooking it and then I added what I had available. Delish!
Cooking the Quinoa:
Take one cup of quinoa and soak it in cold water for five minutes. Drain and rinse thoroughly through a fine mesh strainer. Put in a saucepan and add 1 1/2 cups of water and a dash of salt. Bring to a boil, cover and simmer on very low for 15 minutes. When time is up leave the lid on and let sit at least five minutes. After than fluff with a fork.
To Make the Salad
I drizzled generously with olive oil and squeezed the juice of one large lemon and added salt and pepper. I then added some barely cooked chopped green beans, some toasted cashews I had on hand, crumbled feta, diced tomatoes and chopped fresh chives from the garden. I also chopped up some fresh parsley. Mixed well and put in the fridge for a few hours.
The options are endless for this salad. Any fresh veggies you have on hand you think might taste good. Enjoy!!