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Plant Protein

25 Jan

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Try something a little different today – Quinoa Salad

20 Sep

Some describes Quinoa as an ancient grain that is packed with everything that’s good for us.  This product is found mostly in health-food stores. I am sure it will not be long before it will appear in your local supermarket.  More and more supermarkets are developing a range of foods for the health conscious vegans, vegetarians and us ordinary carnivores. 

Quinoa is a high-fiber grain that’s loaded with protein. It taakes 6 minutes to prepare! It can be substituted for rice, bulgur or other grains. In this recipe quinoa is substituted for bulgur in a version of the  Middle Eastern salad, tabbouleh.

3/4 cup water
1/2 cup quinoa
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Salt and pepper
3 scallions (white and light green parts), thinly sliced
1 small cucumber, peeled and diced
3 tablespoons lightly packed fresh parsley, finely chopped
2 tablespoons finely chopped fresh mint
3 large beefsteak tomatoes, preferably a mixture of red and yellow
2 oz low-fat feta cheese

1. In a small saucepan, bring water to a boil over high heat. Add quinoa and a pinch of salt; bring back to a boil. Reduce heat to low; cover and simmer about 6 minutes, until nearly all the water is absorbed and quinoa is tender and chewy but not soft.
2. Meanwhile, in a medium bowl, combine juice, oil, salt, and pepper. Fold in quinoa, scallions, cucumber, and herbs. Toss until thoroughly coated. Season to taste as desired.
3. Thinly slice tomatoes. Arrange on serving plates. Spoon about 1 cup quinoa over tomatoes. Crumble feta on top. Serve immediately.


Bon appetit!(I’ve got the spelling right this time – sorry for my poor French in my previous articles and thanks to the person who brought it to my attention.

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