Kelley Bromley

• 1/2 cup quinoa
• 1 cup low-sodium chicken broth
• 1 small sweet red pepper
• 4 stalks green onion
• 1/4 cup pine nuts
• 1/2 lemon
• 1 large handful of fresh parsley
• 8 or so fresh mint leaves
• extra virgin olive oil
• salt & pepper to taste

Quinoa (keen-waa) isn’t that popular in North America, but it’s nice to try something different. Quinoa is the edible seeds of the goosefoot plant and is grown in South America. It was highly appraised by the Incas who called it the “mother of all grains” (Wikipedia:Quinoa). This was the first time I have tried to cook it and I’m quite pleased with the results. It’s not hard to cook at all!

Before you use quinoa you should wash it really well in a large bowl by swishing it around. The seeds are covered with a soapy substance that will make your quinoa taste bitter if you don’t wash it off. Transferred it to a strainer and ran cold water through it.

Put the quinoa in a non-stick pot and add the broth. Bring to a boil and simmer 15 to 20 minutes or until quinoa is translucent and the white thread-like attachment just starts to separate. Let it cool to a warm (but not cold) temperature.

While the quinoa is cooking toss your pine nuts in a small non-stick skillet to toast them. They will taste much more flavourful when they’re toasted and less acidic. Keep on eye on them until they start to brown up, stirring when necessary. You don’t need to use any oil for this, the nuts have enough oil already. Put aside when done.

Chop the green onion into 1/4″ thick segments and place in a large bowl. Dice the red pepper and finely chop the parsley and mint and add them to the bowl. Grate the zest from half a lemon and add. Toss in your pine nuts. Into a smaller bowl, squeeze half the juice from the lemon half and add about 1 tbsp of olive oil. Mix and set aside.

Add your warm quinoa and mix. Add the lemon dressing and salt/pepper to taste. Stir well and serve.

This salad has a great fresh taste and is very filling and nutritious. Serves 3 generously. (more…)