Adapted from Extraordinary Health, Volume 12

Quinoa's protein content is higher than that of any other grain. In addition, Quinoa contains more iron than most grains, and is a good source of calcium, phosphorus, folate, and many B vitamins.

Serves 4-6

Ingredients

1 cup rinsed NOW Real Food® Organic Quinoa Grain*

1 tomato, chopped

1/4 cup parsley, chopped

Dash lemon zest

2 teaspoons NOW Real Food® Extra Virgin Olive Oil*

2 cups vegetable broth

1 cup raw spinach, chopped

1 garlic clove, minced

1/2 cup kalamata olives

1 Tablespoon apple cider vinegar

1. Put the quinoa and the vegetable broth in a large stockpot and boil uncovered for about 15 minutes, then remove from heat; cover and leave on the stovetop for 5 to 10 minutes more. 
2. While quinoa is setting, combine the chopped spinach, tomato, parsley, and lemon zest together in a separate bowl. 
3. Drain any remaining liquid from the quinoa and then place the spinach mixture over it and cover until spinach slightly wilts; about 5 minutes. 
4. In a small bowl, combine the olive oil and garlic and toss with the quinoa salad mixture.  
5. Top with kalamata olives.

*NOW items available at your local health food store