Quonia Salad

photograph courtesy of alterecofoods

Lots of variations of this recipe, so have fun and be creative—try different stuff!

For a serving of 4, I like to make enough to have a little bit of left overs for lunch the next day…

Ingredients:

2 cups of Quinoa, 4 cups of water

1 cup of halved cherry tomatoes

1 cup of chopped zucchini or summer squash

Dash or two of olive oil

Salt and pepper to taste

Time: 20 minutes for prep and cook

Place Quinoa and water in pot and bring to boil. Once boiling, cut the heat back to low, cover and simmer. When most of the water is absorbed, add the zucchini. Let it cook for another 5 minutes. Once water is absorbed and before the quinoa begins to stick to the pan, add the tomatoes, olive oil, salt and pepper. Fold in gently and enjoy warm or place in the fridge and enjoy a cold salad later.

Why eat this? What are the nutritional benefits?

Quinoa has the most protein of any of the grains. It is light and not too heavy, great for spring and summer. Also Quinoa is quick to make—quicker than most grains.

Zucchini or summer squash are a great source of Vitamin C, A & B. They peak during the late spring, so you will soon find them in abundance at the store! Go for the smaller squashes, they tend to have a better flavor, make sure the color is bright and there is minimal bruising.

Tomatoes were introduced to North America in 1900s and have become one of our favorite foods. Cherry tomatoes have a great flavor and are a great addition to many salads. As far as nutritional value, many emphasize the value of lycopene, an antioxidant. Tomatoes are also source of Vitamin A (good for skin and bones as well as production of white blood cells) & Vitamin C (needed for growth and repair of tissues).