Quinoa Tomato Salad

Ahh Summer–  The best time to take your first steps towards eating mother nature’s  Power Foods

Quinoa Tomato Salad is a great side dish for any BBQ . It’s perfect for summer because it takes no time to prepare, and it’s packed with summer produce and  protein.  Top it off  with cannelloni beans and make it a vegetarian, gluten free meal! oh yea:)

When I mention Quinoa pronounced KEEN-wah I usually get the response-” Oh yeah ,I know that’s really good for me but I don’t know why or how to cook it!

So what’s all the hype about Quinoa? Well here are some of the highlights- To start  Quinoa is a protein powerhouse because it has 9 essential amino acids (nutritional building blocks that help form proteins and muscle)  it actually has more grams of protein (9) per serving then an egg (6)! This is why it is a favorite among the  vegetarians and vegans because it serves as  a great alternative to meat, eggs and dairy.  Quinoa not a true grain but a seed is a favorite for  those who are gluten intolerant – yup that’s right quinoa is gluten free!

As a busy Mom the big  bonus for me,  is that it takes no time to prepare and just boil the water add your quinoa and 10 minutes later it’s ready to eat. I usually make a double batch to use in a cold salad.

A little trick my Fit Foodie Friend Jennifer Wright showed me was that when making an extra batch you can leave the extra unseasoned plain quinoa covered on the counter. It  stays fluffier if not refrigerated before adding your ingredients.  Saves on the refrigerator space and believe me , space is important- I have a 1956 refrigerator – really!

Just remember to refrigerate the leftovers (if there is any) once you have added the ingredients.

Try this recipe and be proud of your self for taking another step towards health and energy:)

Quinoa, Tomato Salad with Lemon Vinaigrette

This light fresh side dish can be transformed into a protein packed entree by adding cannelloni beans

Ingredients:

• 1 Box – 2  cups Quinoa
• ¼  cup fresh Lemon juice
• 3 tsp Dijon Mustard
• 1 tsp grated lemon peel
• ½ cup olive oil
• 3 green onions, thinly sliced
• 1 cup pitted Kalamata olives chopped
• 1/2 cup of chopped parsley
• 1 pint (2 cups) grape tomatoes chopped and drained
• ¾ cup feta cheese (optional)
• 1 can drained small cannelloni beans drained (optional)

Preparation

Pour 4 cups water and Quinoa into a saucepan. Bring to a simmer, then cover and reduce heat. Cook about 12 minutes until water evaporated and Quinoa almost tender. Fluff with fork, transfer to a large bowl and let cool .

Whisk lemon juice, mustard, lemon peel and olive oil. Set aside 2 TBS of vinaigrette. Add remaining vinaigrette, onions, olives, and parsley to cooled Quinoa toss to coat. Season with salt and pepper.

Can be made 1 day ahead – cover and refrigerate this portion separately

Toss tomatoes, beans (optional), and reserved vinaigrette. Season to taste with salt and pepper.  When ready to serve mix tomatoes with Quinoa and mix in optional feta.