vendredi 27 août 2010

Quinoa Salad with grapes, carrots, and feta

Quinoa, a grain-like plant originating from South America, is our most complete plant source of protein; it contains a high amount of protein as well as a balance of essential amino acids, and it is gluten-free. In addition to the nutrition value, cooked quinoa is a very light grain (as opposed to the density of cooked pasta or rice), so it weighs less heavily on the stomach, which is certainly nice in the summer.

It’s a perfect vegetarian food for a healthy plant-based protein, or for anyone who would like to diversify their protein sources.

Quinoa can be compared to couscous in texture and to rice in preparation (you can make it in a rice cooker); basically it can be used as a substitute in any dishes calling for rice, also including pilafs, salads, and breakfast foods.

For a light and refreshing salad, combine the following ingredients:

2 cups quinoa, cooked and cooled
½ cup red grapes, halved
½ cup carrots, sliced or diced
½ cup feta cheese, crumbled
a drizzle of olive oil
juice of half a lemon
salt, pepper

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