When I first learned of this supposedly magical super-food called Quinoa, I put it firmly in the “not for me” category. That ignominious category also includes kale*, kombucha, and knock-off oreos, among other things. I don’t know then, why I decided all Willy-nilly to buy some, cook it up, and go at it HAM.
Just one word was needed to describe my first experience with quinoa…yuck! And yes, I did rinse it first, thank you. So, it took me a while to consider quinoa as eat-worthy again, despite its many health benefits. Read more about it here.
After that bad experience, it took eating several delicious quinoa salads and listening to a podcast (listen http://www.howstuffworks.com/embed/923206“>here) to encourage me to try it again. I love me a good podcast and was somehow persuaded one night to listen to one all about quinoa (I guess that says something about how much I love podcasts–the quinoa podcast was perhaps almost as good as that podcast I streamed once about snail farming**). After a pretty interesting show, they gave a recipe for a quinoa salad. It is from their recipe that my own has been adapted.
Oh-and yes. This recipe is super healthy.
Yes. Your kids or picky adults will eat this.
Yes. Special Spice Co. Seasoning Salt is required for this recipe.
*Except for kale covered in the deliciously high-calorie dressing at Chick Fil A.
** Doesn’t exactly exist, but should.
Here’s My Recipe:
2 C of chicken broth
1 C of Quinoa (pre-rinsed)
Assortment of bell peppers, diced
Red Onion, diced
1/2 C feta cheese
3 T Apple Cider Vinegar
3 T Olive Oil
1/2 T-1T Special Spice Seasoning Salt
1/2 t Dill Weed
1/2 t Cumin
Cook quinoa according to package directions, with an optional pinch or two of salt. Once cooled, add as many chopped vegetables as you would like. Mix in oil and vinegar and add spices. Pretty easy! You may want to add more vinegar, which my husband usually does. Enjoy!