You don’t have to be vegetarian or vegan to add this quinoa raisin salad into your menu planning.
Quinoa is actually a seed not a grain, and contains all the 9 amino acids that make up a complete protein. It originated thousands of years ago in the Andes mountains and was the staple foods of the ‘Incas’. Quinoa not only provides more protein than any other grain or seed, it’s also a great source of calcium, B vitamins and iron.
You”ll usually find quinoa in the bulk section of your local health food store and it often comes in the colours of tan, red, purple and black. All taste the same and all are equally nutritious.
How to Cook Quinoa
Cooking quinoa is so simple. First, rinse the quinoa. This will remove the sand, dust and coating that helps protect the quinoa from pests. Simply place the quinoa in a strainer and rinse with cold water for a few minutes.
Use one part quinoa to two parts liquid. I have cooked quinoa in water, coconut milk and even apple juice when I make quinoa breakfast cereal. You could also make a savory dish and cook quinoa in chicken or vegetable stock.
Quinoa Raisin Salad with Poppy Seed Dressing
- 1 cup quinoa
- 2 cups water
- pinch sea salt
- 1/2 green cabbage, shredded
- 1/2 cup bean sprouts
- 3 celery stalks, sliced
- 1 red pepper, diced
- 2 green onions, chopped
- 1 organic apple, diced
- 1/4 cup raisins
- 4 tbsp extra- virgin olive oil
- 3 tbsp red wine vinegar
- 1/4 cup honey
- pinch sea salt
- 1 1/2 tbsp poppy seeds
- Rinse quinoa. Place quinoa, water and salt in a pot, bring to a boil and then simmer with lid on for 20 minutes
- In a large bowl combine cabbage, celery, sprouts, red pepper, onions, apple and raisins
- To make dressing, whisk olive oil, vinegar, honey, salt and poppy seeds together
- Add cooled quinoa to salad and mix
- Pour salad dressing over salad, toss and enjoy