It’s been just over a year since I got into the habit of cooking consistently. So, i’m in the process of diversifying my cooking abilities and portfolio. In addition, being a vegetarian can at times be très boring. So, adding spice and variety to one’s plate is a must. Through the good cooks in my family, from London to the USA, Pinterest and my imagination, i’m learning to whip up interesting and tasty new meals.
My cousin taught me how to make this meal, and it was freakin’ amazing. Finger lickin’ delicious.
The real goodness of this meal, however is the content. The medley of grain and vegetables is a great meal combination. Quinoa, also known as a superfood is one of the world’s most healthiest foods, and is loaded with protein and fiber. It also contains iron, manganese, lysine, magnesium, riboflavin and more. Can you say complete protein? Well, you don’t have to say it, just eat it. I’ve even got my 10 year old begging for more, and my 80 year old dad, who experienced it for the first time. This is a keeper.
Here is the recipe for what i’ve titled a quinoa medley salad. Create with love and Enjoy! Thank you Yolande.
Quoina Medley Salad
1 cup of quinoa (washed)
2 cups of water
1 red onion
1 cup of chick peas
1 bunch of cilantro
1 pack of plum tomatoes
1 cup of chick peas (you can add two cups if you like)
1 tbs olive oil
– Wash quinoa and place on fire in two cups of water. Bring to a boil, then turn down the fire to simmer until quinoa soft and fluffy. Let cool.
-Dice onions and other vegetables.
-Add ingredients, one by one into cooled quinoa and mix.
-Add seasoning salt to taste.
Dixie Lincoln- Nichols is a biological science educator, health and wellbeing consultant and Qigong instructor. Her work has been featured in media outlets like, Oprah Mag, SELF, Yahoo and more. She is the founder of Inside Outer Beauty Market, a multi-cultutal retailer curating and creating products to support the body inside and out. Visit the site at www.iobeautymarket.com