This recipe is a winner! Moist quinoa pairs well with the sharp tang of onion and red pepper and the brightness of lemon and fresh cilantro. This salad can be eaten by itself or paired with our Chickpea and Coconut Soup (page 22). Covered in the refrigerator, it stores well for three to four days. Most times, it gets eaten up before that!
Targeted Side Effects: Fatigue, blood sugar regulation, insomnia
A good source of vitamin C and iron
Calorie: 210; Total Fat: 11 g; Saturated Fat: 1.5 g; Total Carbohydrates: 23 g; Fiber: 3 g; Protein: 5 g
1 cup quinoa
2 cups water
½ cup lemon juice
4 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon sea salt
Pepper, to taste
½ cup cilantro without stems, finely chopped
4 green or 1 small red onions, chopped
1 red pepper, diced
½ cucumber, diced
1. Bring quinoa and water to a boil and reduce heat. Simmer until water is absorbed, 10 to 15 minutes. Set aside to cool.
2. Whisk together lemon juice, oil, garlic, salt, and pepper.
3. Add onion, cilantro, red pepper, and cucumber to quinoa.
4. Pour lemon juice mixture over quinoa and vegetables, and toss. Serve at room temperature or chilled.
Health Tip 101: Cilantro contains nutrients that are antibacterial and antihyperglycemic. This delicious spice assists the digestive system by stimulating the production of digestive enzymes. It also has antianxiety effects and can improve sleep quality.
Quinoa Salad