Quinoa, A Plant Source of High Quality Proteins
Quinoa is a plant-source of complete proteins. You’re getting not only a high-quality protein with all of the essential amino acids, but a great dose of fibre, heart-healthy omega fatty acids, antioxidants, and key minerals in every portion.
Quinoa is a gluten-free and low-glycemic alternative to wheat grain and provides you with a slower and more sustainable release of energy. Studies have shown this super seed may be able to help lower your cholesterol and blood pressure, and help you on your weight loss journey.
So what do you do with quinoa? Well it is so versatile you can add it to salads, smoothies, breakfasts, stews and soups. Here’s a simple quinoa salad to try.
Quinoa Salad with Roasted Tomatoes and Avocado
- 2 cups Water
- 1-½ cup Quinoa
- 1 large tub of cherry tomatoes
- ¼ tsp Salt
- ¼ tsp Freshly Ground Pepper
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1-½ avocados
- 2 handfuls of spinach
- 60g Tahini (sesame Seed Paste)
- 3 tbsp Olive Oil
- 3 tbsp Warm Water
- 2 tbsp Red Wine Vinegar
- 1 whole Lemon, Juiced
- 1 teaspoon Honey
- 2 cloves Garlic, Minced
- ¼ teaspoons Salt
- ¼ teaspoons Freshly Ground Pepper
Boil the water and then add the quinoa, cover with a lid, and turn the heat down to simmer for about 15 – 20 minutes. Fluff with a fork when it’s done cooking and allow it cool slightly. Preheat the oven to 200 degrees Celsius. Cut the cherry tomatoes in half and lay them in a single layer in a baking dish. Sprinkle with salt and pepper, and drizzle with olive oil and balsamic vinegar. Roast the tomatoes for 25-30 minutes, or until they start to caramelise. Allow the tomatoes to cool slightly. Whisk together the dressing ingredients. Make the dressing about 15 minutes ahead of mixing it into the salad. Mix together quinoa, tomatoes, avocado, and spinach. Drizzle with tahini vinaigrette (I used about 1/4 of what is made up) and season with salt and pepper. Mix well.