Quinoa (KEEN-wah) is a nutritious seed that is prepared like a grain. It is high in protein, fiber, vitamins and minerals and can be substituted for rice in salad and soup recipes. It is a complete protein, meaning it provides all of the essential amino acids your body needs for growth and daily functions. As a vegetarian, I eat quinoa as one of my main protein sources. My husband, who is most definitely not a vegetarian, eats it because it tastes good!
I tend to make a big quinoa salad on the weekends and then box it into daily portions for lunch or dinner during the week. It stores well in the refrigerator and is a great grab-n-go meal.
Tart and Spicy Quinoa Salad
- 2 Tart apples such as Granny Smith
- 3 Sweet Bell Peppers various colors
- 3 Jalapeno peppers
- 2 Cucumber, or 6 mini cucumbers
- 2 Limes juiced
- 12oz bag Quinoa cooked and cooled
- 1/4 cup Olive oil extra virgin
- Precook and chill the quinoa.
- Preheat a grill or turn the oven to low broil
- Wash and slice the jalepeno peppers lengthwise, removing the seeds. Place the jalepenos on the heat source, slightly charring the skin of the pepper. Cooking time 2-5 minutes dependent upon your heat source.
- Remove the jalepenos, allow to cool, and dice into small pieces. Set aside.
- Wash and dice the apples, bell peppers and cucumber and set aside.
- Juice the 2 limes. It will make approximately 1/4 cup of liquid.
- Combine 1/4 cup of olive oil with the lime juice, mixing well.
- In a large bowl, combine the chilled quinoa, apples, peppers (bell and jalapeno), cucumbers and oil-lime mixture and stir well.
- Season with salt and pepper.
- Serve alone or on a bed of mixed greens for extra nutrition.