Mauimama recipe Quinoa feta Salad

Benefits of Quinoa-

Quinoa is a delicious, nourishing nutty whole “grain” that is easy to prepare and loaded with minerals such as manganese, iron and copper. Being a complete protein means that quinoa contains all nine essential amino acids, a very rare find in the plants. Though it is enjoyed as a grain, it technically is not, since true grains are the seeds of cereal grasses, and quinoa is the seed of a plant related to beets and spinach. Quinoa is one of the best “grains” to consume as it has a slightly alkaline effect in the body, while most other grains result in an acidic pH. Quinoa is also a great source of dietary fiber. Grown in Andes Mountain regions in Peru, Chile and Bolivia, quinoa is considered a sacred food of the Incas and Aztecs.

Quinoa is available in most health food stores and is pronounced keen-wah in case you want to spread the word about this superfood. To prepare quinoa, it is best to rinse the grain in a mesh strainer repeatedly to remove its bitter coating. Once the water runs clear, place quinoa in a pot and add two parts water (or broth) to one part quinoa, cover, and bring to a boil. When rapidly boiling, remove from heat, and leave covered for 15 minutes. Quinoa will be fluffy with tiny tails when it is ready.

It can be enjoyed as a hot cereal (especially if made with more water) in the morning or used as a substitute for couscous or rice.

Try and enjoy this tasty, quick recipe:

Mauimama recipe Quinoa feta Salad
Quinoa Feta Salad
Print Recipe
Chop vegetables and cheese while quinoa is cooking. Steam-sauté kale over low heat in 1 tbsp olive oil and 1/8 cup water. Once quinoa is cooked, uncover and allow to cool for 15 minutes. Stir in oil, vinegar, salt and pepper. Add kale, tomato and cucumber and mix thoroughly. Add cheese and avocado with minimal stirring to maintain their cube shape. Enjoy!
Servings
4 people
Cook Time Passive Time
20 minutes 15 minutes
Servings
4 people
Cook Time Passive Time
20 minutes 15 minutes
Mauimama recipe Quinoa feta Salad
Quinoa Feta Salad
Print Recipe
Chop vegetables and cheese while quinoa is cooking. Steam-sauté kale over low heat in 1 tbsp olive oil and 1/8 cup water. Once quinoa is cooked, uncover and allow to cool for 15 minutes. Stir in oil, vinegar, salt and pepper. Add kale, tomato and cucumber and mix thoroughly. Add cheese and avocado with minimal stirring to maintain their cube shape. Enjoy!
Servings
4 people
Cook Time Passive Time
20 minutes 15 minutes
Servings
4 people
Cook Time Passive Time
20 minutes 15 minutes
Ingredients
Servings: people
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Image Credit: Benedicte Lechrist

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