qui·noa

[pronounced ˈkēnwä or keen-wah]

noun  1. a tall crop plant, Chenopodium quinoa, of the amaranth family,cultivated mainly in Peru, Bolivia, and Chile for its small, ivory-coloredseed, which is used as a food staple.

• naturally gluten-free
• contains B vitamins and iron
• contains vitamin E and magnesium
• contains potassium and fiber
• AND it’s consider a complete protein (a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals).

Pretty cool, huh?!

So what should you eat quinoa with? 

EVERYTHING!

Seriously, I love it and it’s always on the menu at our house on any given day of the week. You can eat it hot or cold and it has a bit of a nutty flavor so it goes with almost any dish.

Today, I’ve got a super easy salad that you can make ahead and keep in the refrigerator. I served it with our Christmas Eve ham this year and it was a big hit! Enjoy!

Spinach Quinoa Salad

Ingredients:

• 3 cups quinoa, cooked and cooled
• 1 handful spinach, chopped
• 1 tomato, diced
• 2 cloves garlic, minced
• 1/3 cup cilantro, chopped
• 6 leaves basil, chopped
• 1/4 cup red onion, diced
• salt & pepper, to taste
• 3-4 Tablespoons extra virgin olive oil
• 1-2 Tablespoons balsamic vinegar (or red wine vinegar)
• 1 Tablespoon lemon juice (about 1/2 lemon juiced)
• 3 ripe avocados, pitted and diced

Directions:

Mix first 7 ingredients together in a large bowl. Add salt & pepper to taste. Drizzle olive oil, vinegar and lemon juice over salad and mix well. Cover and chill in refrigerator for 30-45 minutes. When ready to serve add avocado and toss lightly.

Note: To get the most out of your lemons, roll lemon on counter under palm with moderate pressure. Turn lemon and roll again.