What is Quinoa…is it even English? Let’s be honest, most things in our daily vocabulary don’t start with Q, but this noun is something you should be familiar with on a very personal basis. Not only is this food an amalgam of mostly vowels, but also a complete protein that is high in calcium. So not only are you benefiting from its nutritional value, anyone that may need to be gluten-free can indulge in this fibrous sprout. It is fluffy, delicious and is so simple to make, it may be a go-to side for your dinner table menu. Here we give you a recipe using our favorite pseudo-cereal with other tasty accompaniments.
INGREDIENTS
Two types of Quinoa (we used red & a black and white variation)
Arugula
Feta
Pine Nuts
Olive Oil
Balsamic Vinaigrette
Sea Salt
Lemon Zest
DIRECTIONS
Mix two types of quinoa together in a bowl and pour into boiling pot of water (roughly 3 cups). Let boil down until all water is evaporated and quinoa fluffs up. In separate pan, toast pine nuts until golden. Set aside. Once quinoa is cooked, place in separate bowl, toss in arugula, feta and toasted pine nuts. Combine olive oil, balsamic vinaigrette with sea salt and lemon zest and pour over salad. Enjoy.
The Pleasant Pantry 