Toasted Quinoa Salad

Quinoa (pronounced Keen'-wah) was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato.

In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

More and more traditional grocery stores are beginning to carry quinoa and quinoa-based products. If your grocer has not caught on, try your local healthfood store.

This salad comes together quickly for a light, hearty vegetarian meal.

Ingredients:
1 ½ c uncooked quinoa, rinsed thoroughly
3 c water
1 c Lima beans or edamame, steamed
¾ c diced fresh mozzarella cheese
½ c scallions, chopped
1 small cucumber, seeded and chopped
¼ c fresh mint, chopped
2 tbs fresh basil, chopped
1 16oz can diced tomatoes, drained
¼ c lemon juice
4 tsp olive oil
1 ½ tbs Dijon mustard
¾ tsp sea salt
¼ tsp fresh ground black pepper
¼ tsp Louisiana hot pepper sauce
4-6 c fresh spinach

Directions:
1. Heat saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes until toasted, stirring.
2. Add water to quinoa; bring to boil. Cover, reduce heat, and cook 15 minutes until tender. Fluff with fork; cool. Place in a large bowl.
3. Add ingredients Lima beans/edamame through tomatoes to bowl.
4. Combine remaining ingredients in a small bowl; whisk to combine. Add mixture to quinoa, tossing to coat.
5. Serve over fresh spinach.