What we know as quinoa is actually the seed of a grain-like crop. For those of you who are new to quinoa (pronounced KEEN-wah), you are sure to enjoy its light fluffy texture and delicate taste. It’s also a breeze to cook and very forgiving. Too watery? Drain it off. Not enough water? Add a little more during cooking. As quinoa is rich in protein and other nutrients, this salad works not only as a side dish but as a light meal all on its own.

SALAD
1c quinoa
1 1/2c water
1/2 pint halved grape or cherry tomatoes
1 spring onion, minced
1 1/2c halved snow peas
finely chopped fresh parsley to taste

DRESSING
1/4c olive oil
2 Tbsp lemon juice
2 Tbsp wheat-free tamari or soy sauce
salt and pepper

1.) Thoroughly rinse the quinoa before cooking.

2.) Place quinoa in a pot with the water and bring to a full boil.

3.) Cover the pot, let boil another minute, turn the heat down to very low, and cook for 15 minutes.

4.) While quinoa is cooking you can prepare veggies and dressing.

5.) After 15 mins, remove pot from heat and allow to sit five minutes with lid on. Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools the quinoa quickly. Or quinoa can be cooked ahead of time and left in the fridge to cool.

6.) Combine remaining salad ingredients together with quinoa and top with dressing. Garnish with parsley.

Yields: 4 servings
Cook time: 20 mins