What Is Quinoa?
Cultivated in the Andes for over 5,000 years, quinoa has been called "the mother grain" and "the gold of the Incas." Technically, it's not a grain but a seed, though it is used in virtually all the same ways as other whole grains. Over the last few years, the popularity of quinoa has grown steadily as people have discovered its pleasant nutty taste and superfood qualities. As a complete protein source also high in iron, magnesium, and fiber, quinoa is not only one of our healthiest pantry staples, but also one that's incredibly easy and quick to cook.
Quinoa
- 1 cup of cooked quinoa
- 2 cups of water
- 1 clove of grated garlic
Protein:
- 2 (7-ounce) cans of tuna, drained and flaked.( prefer using Italian tuna with Olive Oil)
Dressing:
- 2 tsp grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup pitted, oil cured black olives
- 1/2 cup roasted red peppers
- 2 cloves of garlic (grated)
- Salt and pepper to taste
- 1/2 cup olive oil
- 3 tbsp of capers, drained and rinsed
- 1/4 cup juice of lemon
Garnish/Toppings:
- 1 cup chopped scallions
- 1/4 julienned fresh basil leaves
- Additional Juice of lemon (about 1/2 cup), optional
Directions:
- Rinse the quinoa: Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
- Place the rinsed quinoa in a rice cooker with 2 cups of water. This is optional... I grated 1 clove of garlic in the quinoa.
- Meanwhile, combine lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, salt, and black pepper in a large bowl. Pour the hot quinoa into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.