You’ve probably heard about the numerous health benefits of the “Gold of the Incas”. Quinoa (pronounced as keen-wa) is packed with protein, amino acids and essential nutrients. With every 1/2 cup serving of dry quinoa, you get about 11 grams of high-quality protein. Lots of protein but fewer calories! No wonder it has been a staple for every weight watcher. That’s why today I share a very simple lemon quinoa salad.
What I love about this lemon quinoa salad is its light, fluffy texture and delicious, nutty taste. It’s so versatile that you can have it any time of the day. The best part is you can add it to almost anything and everything. Having a meatless day will help cleanse your system, and what a better way to enjoy quinoa than making a salad out of it!
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups of quinoa, rinsed and drained
- 3 cups of water or chicken stock
- 1 1/2 teaspoon of Italian seasoning
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of paprika
- Zest and juice from 1 lemon
- 1 can of garbanzo beans
- 1 cup of fresh tomatoes, diced
- 1/2 bunch of scallions, white and light green tops only, finely chopped
- 1/2 cup of slivered almonds, toasted
- 1 1/2 tablespoons of fresh cilantro, finely chopped
- 1 1/2 tablespoons of fresh parsley, finely chopped
- Salt and pepper to taste
- Saute onion and bell pepper in olive oil until cooked. Add garlic and heat until fragrant for about 30 seconds.
- Add quinoa to the onion mixture and stir around and toast for about 2 minutes. Add water or chicken broth, a large pinch of salt and spices. Bring to a boil.
- Lower heat, cover and let simmer for 20 minutes. Quinoa is done when it doubles in size, becomes slightly translucent, and spirals appear on each grain.
- Stir in lemon zest, lemon juice, garbanzo beans, tomatoes, scallions, almonds and fresh herbs. Season with salt and pepper.