Looking for a new take on quinoa? Check out this super yummy citrus salad recipe I found on www.iowagirleats.com. What is quinoa you ask? Well, many folks think quinoa (pronounced keen-wa) is a grain, when in fact, it is a seed. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Given that quinoa’s amino acid profile is well balanced, making it a good choice for vegans concerned about adequate protein intake, it is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients, such as manganese, magnesium, folate, and phosphorus. The amazing nutrient profile of quinoa may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. So check out this super yummy and satisfying recipe and know with confidence you are sustaining your health, as well!
- 1/2 cup dry quinoa
- 1 cup + 2 Tablespoons water
- 1/4 small red onion, minced
- 1 grapefruit, peeled & diced
- 1 can black beans, drained & rinsed
- 1/4 cup dried cranberries
- 2 ears of corn, kernels cut off cob
- 1 avocado, diced
- 1/3 cup cilantro, chopped
For the Lime Vinaigrette:
- 1 1/2 limes
- 1/2 cup extra virgin olive oil
- juice limes into a small bowl, then whisk in extra virgin olive oil and season with salt & pepper to taste
- Rinse quinoa in a fine-mesh strainer. Add to a small saucepan with the water, then bring to a boil. Put a lid on the pan, turn the heat down to medium-low, then simmer for 15 minutes, or until the quinoa has absorbed all of the water. Remove from heat, let sit for 5 minutes, then remove the lid and fluff quinoa with a fork. Chill until ready to use.
- Combine red onion, grapefruit, black beans, cranberries, corn, avocado, cilantro and cooked, chilled quinoa into a large bowl. Toss with lime vinaigrette, sprinkle with additional salt & pepper to taste, then serve. Enjoy!