If you haven’t heard of quinoa, it’s time you did. Quinoa (pronounced KEEH-wah) is a tiny, ancient seed, hailing from Peru. It has a texture crossed between couscous and brown rice. You can read more about this “Super grain of the future” on wiki.
FYI: 1 cup of quinoa has over 8 grams of protein and 5 grams of fibre.
Tonight I made an improvised quinoa salad using whatever ingredients that I had on hand. Feel free to add whatever you want to your quinoa salad such as seeds, nuts or even some meat 
Quinoa Salad (serves 1)
- 1/2 cup quinoa
- 1 cup water
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 red bell pepper, diced
- 1 tbsp sun dried tomato pesto (optional)
- 1 small shallot, diced
- salt + pepper to taste
Method
- Cook quinoa in water until it fluffs up (about 15 minutes) stirring occasionally.
- While quinoa is cooking, whisk together lemon juice, olive oil, shallots and salt and pepper.
- When quinoa is finished cooking, allow to cool slightly then, toss with diced red bell pepper and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and chill before serving.
