This is going to be a pretty weak post, I’ll say it right now. I had a big, brain draining test yesterday and as you can see, I’m barely getting this post in before midnight.
This salad was perfect, I didn’t change a thing from the original, so it’s only fair that I link you right to the blog I got it from. What I love about it is that it made a LOT (it was leftover lunch for a few days). If you’re not familiar with quinoa, you’re missing out! It’s has a grain texture, similar to that of couscous, but unlike other grains it is high in protein. It’s great for vegetarians because it is a complete protein, meaning it contains all of the nine essential amino acids. “Essential” means that they can not be made by the body, and must be consumed. For vegetarians to get the same protein as a meat eater, they need to be cautious of matching foods that provide all of the essential amino acids (i.e. rice and beans), so it is nice that quinoa has already done that for them. It’s also great because it kind of takes on the flavors that it is mixed with, and is not a strong flavor alone.
One important thing to look for when you buy quinoa is the stamp of “fair trade.” Quinoa actually originates in the warm climates of Peru and Bolivia, where it was a staple crop for the people there. Unfortunately since it has become so popular in America, we are willing to pay a lot more for it and the people who relied on it to survive can now no longer afford it. It’s very sad, so please buy a “fair trade” stamped package, even if it is a bit more, in order to ensure that a fair price was paid for the grain and those people are not being taken advantage of. Well enough of the nutrition lesson, and I hope you give the recipe a try! ;)
I served with a 5 oz piece of salmon and side salad of spinach