Quinoa Salad Recipe for Meatless Monday

Quinoa is a vegetarian’s superfood. Loaded with protein, it is a complete, high quality protein, and contains more than any other grain. Easy to digest, this ancient Mother Grain can be added to soups, salads and pilafs. It even makes its way onto my breakfast table. A flexible Quinoa Salad Recipe on Meatless Monday is a great way to introduce it to your family.

I love making a quinoa salad when I am bringing a dish to a dinner party.  Quinoa is  gluten free; usually everyone can enjoy its great taste.  Packed with protein, it is a nutrient rich food dense with phytonutrients and anti inflammatory benefits.  The ancient grain’s history is clearly routed in South America, and evidence has been found that can tie it to approximately 3000 BC.  The recipe for this salad is one that can be easily varied to include other vegetables.

A red oak lettuce lightly dressed with EVOO and balsamic provided the perfect bed for the main event.

Quinoa, Goat Cheese and Vegetable Salad

• 1 1/2 c quinoa
• 3 cups water
• 4 oz goat cheese
• 1 c frozen corn or 3 ears fresh corn
• 1/2 red or orange pepper
• handfull of basil {reserve a bit to sprinkle on top of dish before serving}
• 2 tomatoes
• 2 green onions

Cook corn, covered in one inch of water for approx. 5 minutes.  Drain well and if using fresh, cut the corn off the cob. Chop pepper, tomatoes, green onion and basil into small pieces.

When quinoa is cooked and pearls have popped, drain well to remove any excess water and put in mixing bowl. Add goat cheese to warm quinoa so it melts and coats the grain.

Add corn and other vegetables and lightly mix it all together.  Salt and pepper to taste and drizzle a simple oil, vinegar dressing to coat.  Lemon juice is also a nice addition.

Have you tried nature’s oldest superfood? It comes in many varieties, but I especially love the Inca Red.