Quinoa a tasty and nutritious superfood!

This ancient "grain" native to South America was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Quinoa is high in complete protein, meaning that it includes all nine essential amino acids , which are needed for tissue growth and repair. This along with other nutritional benefits such as essential fatty acids, and a high mineral profile,   makes Quinoa an essential addition for those on high protein diets, seeking weight loss or those just wanting to include nutrient dense meal options. Quinoa can promote weight loss, building muscle, alleviate migraine headaches, help diabetes, promote cardiovascular health and prevent hardening of the arteries. Plus it is gluten free, making it a perfect selection for those with sensitivities or celiac disease.

As a bonus this grain is highly versatile and available in flour, whole grain or flakes. Try this tasty recipe tonight and enjoy the highest nutrition with great taste!  .

Fresh Cucumber & Dill Toasted Almond Salad

This unique salad of crisp cucumber, green onions and fresh dill is complemented by toasted quinoa and
almonds. Gluten-free and vegetarian.

Serves 4 to 6.

½ cup (125 mL) sliced raw almonds
1 cup (250 mL) white or golden quinoa
2 cups (500 mL) vegetable or chicken stock
3 Tbsp (45 mL) extra virgin olive oil
3 Tbsp (45 mL) white wine vinegar or white rice vinegar
½ tsp (2 mL) salt
2 cups (500 mL) chopped English cucumber
½ cup (125 mL) sliced green onion
¼ cup (60 mL) chopped fresh dill

Preheat oven to 350ºF (180ºC). Spread the almonds evenly on a baking sheet and bake on the center oven rack for 5 -7 minutes until the almonds are fragrant and lightly toasted. Remove from the oven and set aside.

Place the dry quinoa in a large saucepan and heat the quinoa on a medium setting. Shake the saucepan from side to side occasionally to turn the quinoa and toast it evenly (Note: if you use a saucepan with a larger bottom it will toast faster). Toast the quinoa for 3 to 5 minutes until fragrant but still white or golden in color. Add the vegetable or chicken stock to the saucepan and bring to a boil. Reduce the heat to low and cover. Simmer for 10 minutes, then turn the heat off but keep the covered saucepan on the burner for an additional 3 minutes. Remove the saucepan lid, fluff the quinoa with a fork and allow to cool completely.

In a small bowl, whisk together the oil, vinegar and salt. Add the oil mixture to the saucepan of cooled quinoa and mix thoroughly.

In a large bowl, toss together the quinoa, cucumber, green onion and dill. Just before serving sprinkle with the toasted almonds. Best if enjoyed immediately but can be refrigerated in a sealed container for up to 4 days.

Enjoy from Quinoa365.com!