Sync Fitness Blog
My Favorite Quinoa Recipe!
- 7.06.2010 |
- Filed Under: Recipes
I eat quinoa almost everyday. I mean, why wouldn’t I?? This “supergrain” is among the healthiest of all grains and among the easiest to make. Quinoa is LOADED with protein (10 grams in a 1/2 cup) and fiber (6 grams in a 1/2 cup), making is very filling. I learned about quinoa about a year ago when I went to my amazing nutritionist, Mary Purdy of Nourishing Balance, after learning I needed to eliminate dairy, eggs, say and gluten from my diet. This is the quinoa recipe Mary gave me at our first appointment and I’m still eating this pretty much every day for lunch!
Here’s Mary’s recipe:
Mediterranean Quinoa Salad
Often called the “supergrain” by nutrition aficionados, quinoa hails from South America. A wonderfully energizing grain, it is one of the few that contains all the amino acids necessary to make a complete protein. It is also a wonderful source of potassium, iron and B-vitamins. This dish is easy, flavorful, and ideal for those avoiding wheat/gluten.
1 cup dry quinoa
2 cups water
Pinch of salt
½ cup Greek olives (pitted & chopped)
½ cup crumbled feta cheese (leave out if you are dairy free- or you can try sheep’s/goat’s feta which may be easier to digest)
½ cup tomato or sundried tomato (chopped) (Leave out if you are sensitive to tomatoes- or replace with cucumber or red peppers) *
2 tablespoons olive oil
1/3 cup cilantro (chopped)
2 cloves garlic (chopped)
1 tablespoon brown rice vinegar
Salt and pepper to taste
Rinse quinoa. Place quinoa in pot with 2 cups of water and dash of salt. Bring to boil. Lower heat, cover and simmer for 15 minutes until fluffy. Place in large bowl. Add the remaining ingredients and mix together. You can serve immediately or place in refrigerator for 1 hour for a cold salad.
Preparation time: 20 minutes
Makes 2-3 servings
Original recipe by Mary Purdy
* I try to maximize the amount of veggies in every recipe – so I put a WHOLE cucumber and a WHOLE large red pepper in each batch of this recipe!
** I usually make a batch and a half to eat all week for lunches. Then each day, I’ll scoop out a medium sized bowl of this, throw 4-6 ounces of protein on top (usually chicken) and toss some nuts on top (my current fave = pistachios.) All in all, a perfect lunch!
Leave a comment below after you try this recipe! Can’t wait to hear about your new quinoa addiction 🙂 . Oh, and if you have a favorite quinoa recipe, share it below!
#1 - Patty Says:
thank you! I love quinoa, and it’s fun to have a new recipe!
#2 - admin Says:
You’re welcome Patty! Let me know when you try this out!
#3 - Kate Says:
I made it for Julian and I and he says it’s one of his favorite things I’ve ever made. 🙂
#4 - sandra Says:
i have been eating quinoa lately – it is so good. i definately will try this recipe.
#5 - admin Says:
@ Kate – Yahooooo – love it when new recipes are a hit!!
@ Sandra – Let me know when you try it. Everyone who has made it so far LOVES it 🙂 .
#6 - Bridget Says:
I brought this to book club and it was a HUGE hit!
#7 - admin Says:
Awesome Bridget! Thanks for reporting!
#8 - bootcamp marketing Says:
love your recipe!!
[…] Two of my favorite side dishes for my chicken: Sara’s Beets & Yams Sara’s Quinoa Salad […]
[…] Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette Greek Quinoa Salad with Peppers and Cukes […]
#11 - Shannon Says:
Do you have the calorie/fat/carb/protein breakout per serving? This seems like a good recipe!
[…] served warm with berries, chopped nuts and a drizzle of maple syrup; My favorite quinoa salad; Tossed with pears, chickpeas and spinach […]
#13 - Eileen Says:
Love Quinoa – good tip – try stir frying in a little oil til lightly brown then throw in the pot of water – toasted Quinoa is wonderful!
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