Quinoa (keen-wah) has been around for thousands and thousands of years, but only has become popular in the last few years. It originated with the Incas in the mountains of Bolivia, Chile and Peru and continues to be a prominent food source in that region.
Many think that quinoa, which is gluten-free and considered easy to digest, is a grain; but it is actually a seed. According to Women’s Health Magazine, when cooked, a 3.5 oz serving provides 120 calories and contains eight grams of protein per cup. Plus, it’s considered a complete protein, meaning it packs all nine essential amino acids your body needs to build and repair muscles; which makes it a GREAT post-workout snack.
You can eat quinoa raw or cooked for breakfast, lunch, or dinner and for in between snacks. One of my go to recipes that I like is a ‘Quinoa Fruit Salad’ with fresh seasonal fruit. During the Summer I use fresh berries and melons and during the Fall pears and apples. You can boost the sweetness of the fruit with a couple tablespoons of honey, agave, maple or any flavored syrup. Try it and let me know your thoughts.
Quinoa Fruit Salad with Honey Lime Dressing serves 5
- 1 cup quinoa
- 2 cups water
- Juice of 1 large lime
- 3 tablespoons honey
- 1 cups sliced strawberries, blackberries, blueberries or raspberries or combo of all
- 1 cups diced mango or papayas
- 1 cups diced peaches
- 5-6 Mint leaves chopped
- Using a very fine strainer, rinse quinoa under cold water. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil 5 minutes.
- Turn heat to low and simmer about 12 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
- To make the dressing, combine lime juice and honey. Set aside.
- In a large bowl, combine quinoa, strawberries, blackberries, mango, pineapple and mint. Pour dressing over salad and mix until well combined. Serve at room temperature or chilled.
Note..You can use any seasonal fresh fruit that you wish. If you use frozen fruit, you must defrost it first.
Here is a free download of Martha Stewart’s Summer Grilling Cookbook that has everything from delicious sides, salads and starters to savory burgers, steaks and chicken, as well as some great desserts and summer drinks.
My favorites are: Emeril’s Grilled Corn with Cheese and Chili, and Grilled Sweet and Spicy Pickles. What will yours be?
Chef Lynn will be conducting a FREE cooking demonstration featuring traditional Mardi Gras foods at the Fairburn Public Library in Fairburn Georgia on Tuesday, February 9th at 6pm #cookingclasses #ChefLynn #CustomGourmetSolutions #AChefsLife #UrbanMasterGardenerChefLynn #MardiGras2016 #NOLAGirl4Life
My Soul Sisters and I are celebrating the 17th anniversary of our bookclub, Mind and Soul Alliance at our annual retreat..This year at Lake Hartwell. Meals are provided by yours truly..#ChefLynn ..Friday dinner was a pasta bar with many toppings to choose from..it was all deelish! #CustomGourmetSolutions #AChefsLife #UrbanFarmerChefLynn #ItsAllAboutLayeringFlavors #PastaBar #MindandSoulBookclub
Today's cooking class at John's Creek Sr. Ctr. Was all about cooking with Fall's harvest. We prepared roasted parsnip & butternut squash soup..acorn squash stuffed with quinoa and spinach.. and spaghetti squash with garlic roasted shrimp. It was all deelish! #ChefLynn #CustomGourmetSolutions #AChefsLife #UrbanFarmerChefLynn #ItsAllAboutLayeringFlavors