Adapted from Guideposts Magazine, April 2009
Quinoa (pronounced “keen-wah”) is a high-energy protein that’s mineral-rich, easily digested and has more calcium than milk! When paired here with couscous, fresh herbs, tomatoes and spices, it makes a nutritious side dish salad.
Optional variation: This recipe can be made completely with couscous. The whole wheat variety of couscous provides protein and B vitamins. The recipe also works well if you substitute orange juice and orange zest for the lemon.
- Place the quinoa in a fine-mesh strainer and rinse well under cold running water.
- In a small saucepan, bring 1¾ cups water and 1 teaspoon salt to a boil over high heat. Add the quinoa and cover. Decrease the
heat to low and simmer for 20 minutes. Remove from heat and fluff with a fork.
- While the quinoa is cooking, place the couscous in a large bowl. Add 1 cup of boiling water and ¼ teaspoon salt. Cover tightly with plastic wrap and steam for 5 minutes, or until the water is absorbed. Fluff with a fork.
- Add the quinoa to the couscous, stir in the cumin and coriander, and fluff with a fork.
- Spread the mixture out on a sheet pan and rake with a fork constantly until cooled.
- In a large bowl, combine the parsley, mint, cucumbers, tomatoes, lemon zest and juice, and olive oil.
- Add the grains and mix with a fork.
- Chill for at least 2 hours.
- Taste and think FASS (fat, acid, salt, sweet): You may need a squeeze of lemon juice or a pinch of salt.
- Now that you're at YUM, spoon into a large salad bowl and garnish with the scallions.
Total Fat: 7 g (0 g saturated, 4 g monounsaturated)
Carbohydrates: 35 g
Protein: 6 g
Fiber: 4 g
Sodium: 384 mg
*NOW items available at your local health food store