Quinoa has become one of the fastest growing health food trends, and it’s for good reason! It is one of the healthiest grains out there and packs a lot of benefits into a small package. Some fun health facts about Quinoa are:
- It is one of the most protein-rich foods out there.
- It contains almost twice as much fiber as most other grains.
- It contains iron, which helps to keep our red blood cells healthy and helps with energy metabolism.
- It contains lysine, which is an essential amino acid for tissue repair in humans.
- It is rich in magnesium, which helps to relax blood vessels and therefore can help with migraines. Magnesium also helps with transmitting nerve impulses within the body, regulation of body temperature, helps with the formation of healthy bones and teeth and much more.
These are just a few of the MANY benefits that eating quinoa can provide to us.
If you’ve never tried quinoa, I highly recommend it! Here is one of my favorite recipes that I often make for my school lunches:
Confetti Quinoa Salad
Ingredients
- 1 cup (250 mL) quinoa
- 2 cups (500 mL) vegetable broth
- 1 yellow pepper, diced
- 1 cup (250 mL) diced English cucumber
- 1/3 cup (75 mL) chopped red onion
- 1 can (19 oz / 540 mL) no-salt-added chickpeas, drained and rinsed
- 2/3 cup (150 mL) Kraft Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
- 2 small tomatoes, diced
- Toasted pine nuts for garnish (optional)
- Dressing:
- 2 tbsp (30 mL) prepared pesto
- 2 tbsp (30 mL) white balsamic vinegar
- 2 tbsp (30 mL) olive oil
- 1/4 tsp (1 mL) pepper
Preparation
1. In saucepan, add quinoa and broth (if quinoa isn’t pre-rinsed, first rinse and drain well). Bring to a boil; reduce heat, cover and simmer for 18 to 20 minutes or until all liquid has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork; transfer to large bowl. Let cool for 15 minutes.
2. Meanwhile, for the dressing, whisk together pesto, vinegar, oil and pepper. Add to quinoa with yellow pepper, cucumber, onion and chickpeas; toss gently to coat. Fold in feta and tomatoes. Sprinkle with pine nuts, if desired.
For little lunch boxes: Omit the onion and pine nuts; replace the feta with cubed mozzarella.
Enjoy!