Scary? No! Delicious? Yes!

Ahhh, QUINOA. So misunderstood. Most people in my "circle" have never heard of it and when I offer to bring it to a party they look at me as if I have three heads. Well, my friends, head's up...because quinoa is not only nutritious, healthy, energy boosting and versatile, but it is wonderfully delicious.

Quinoa  (pronounced KEEN-WA) is close to being a perfect food source in the balance of nutrition it provides. Technically it's not a grain but the seed of a leafy plant related to spinach. Quinoa is an excellent source of protein and according to The National Academy of Sciences,  is "one of the best sources of protein in the vegetable kingdom". It's also a good source of zinc, copper, and magnesium and contains folic acid and vitamin E. Quinoa is a great food for people who must follow wheat-free/gluten-free diets because it doesn't contain gluten and can be substituted for almost any other grain. If you can boil water you can make this incredible food. One part quinoa to 2 parts water. That's it. If you can't boil water...then I just can't help you! haha

Serve it as a side dish or as a main meal. With it's nutty, smoky flavor and light fluffy texture the possibilities are endless. Here is one recipe that I adore. Think about the sweetness of dried cranberries and  balsamic. Think about the nutty flavors of walnuts and delicious grains. Think about the bite of garlic and scallions. Think about putting them all together in your mouth for an explosion of taste! Now, think again about QUINOA!

Cranberry Walnut Quinoa Salad

1 cup quinoa

1 cup dried cranberries

1 cup green beans (blanched slightly)

1/4 cup walnuts, chopped

1/4 cup scallions, sliced

1/4 cup balsamic vinegar

1 1/2 tablelspoon olive oil

4 clovesw garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

Rinse quinoa in a fine mesh strainer. Combine quinoa with 2 cups of water in a medium saucepan and bring to a boil over high heat.  Reduce heat to a simmer, cover and continue to cook until all the water is absorbed. (about 15 minutes) Let quinoa cool slightly and you will see the grains start to separate and become fluffy like rice or couscous.  In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts and scallions until well mixed.  In a small bowl, whisk the balsamic vinegar, olive oil and garlic until well blended.  Pour over the quinoa mixture.  Toss until well blended.  Season the salad with salt and pepper, to taste.  Chill in the refrigerator for at least 30 minutes before serving.

Enjoy! Happy Eating!