Quinoa is a high-protein grain (or seed) that’s even better for us than brown rice. Plus it has interesting vitamin health benefits, including providing nutrients like manganese, magnesium and copper.
You can call this a quinoa salad and eat it cold or make it a hot side dish. No matter how you serve it, it’s delicious, nutritious and easy to prepare.
Here’s how I made it
I cut carrots, broccoli and asparagus into small pieces and steamed them.
I chopped mushrooms, onions, shallot, garlic and a yellow bell pepper and sauteed them.
The proportions really don’t matter–and what you add doesn’t matter as long as you like the vegetables. That’s the key to cooking healthy: use what you like and lots of it!
Cooked up some quinoa and made a dressing using apple cider vinegar, olive oil and a bit of honey. I can’t tell you how good it is and also how filling. So here are all the ingredients:
- Chopped carrots
- Chopped broccoli (small florets)
- Chopped asparagus
All steamed up tender.
- Chopped onion
- Chopped yellow pepper
- Chopped garlic
- Chopped shallots
- Sliced mushrooms
All sauteed together.
Quick cooking quinoa
Dressing: mix together
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 Tb Dijon mustard
- 1 Tb or two of local honey
- salt and pepper to taste
- maybe a squeeze or two of lemon
Combine everything together, mix in the dressing. Serve hot or cold. M likes his best hot but I like mine chilled. Yummy stuff!