QUINOA SALAD:

Quinoa (pronounced “keen-wah”) is a grain of South American origin, excellent for anyone avoiding wheat. Its protein content is very high (12-18%). Unlike wheat or rice (which are low in lysine ), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fibre and phosphorus, and is high in magnesium and iron. Did I mention it tastes great? ;o) Rather nutty and light.

Ingredients:

• 6 cups pre-cooked quinoa
• 1/3 cup diced red onion
• juice of 1 lime
• 1/3 cup rice vinegar
• 1/3 cup sunflower oil
• 1/2 tsp. organic cane sugar
• 1/2 each red and orange bell pepper, diced
• 1 stalk celery, diced
• salt & pepper to taste

To cook quinoa in advance, measure 1 2/3 cups quinoa to 3 1/3 cups water and bring to boil in pot or rice cooker, covered. Lower heat and simmer for 14-18 minutes until done (should be fluffy). Set aside to cool. Prepare the next 5 ingredients for the dressing, whisking together in the bottom of a large bowl. When well blended, add in the prepared vegetables and the cooled quinoa. Toss well to completely coat the quinoa and vegetables with the dressing.

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