Quinoa is gluten-free protein-packed grain that is grown in abundance in Peru. When I was in Lima I often ate salads with quinoa, and this is a great recipe I make at home. I prefer using brown or tri-color quinoa instead of the light colored quinoa because they don’t seem to be so sticky.
1 cup quinoa
2 cups water
1 tsp. salt
2 cups greens, such as spinach or arugula
1 cucumber, peeled, seeded, and chopped
1/2 red onion, sliced in half-moons
1 avocado, sliced
1 cup blanched edamame beans (shelled), or broad beans
8 black olives, halved
12 cherry tomatoes, halved
juice of one lemon
3/4 cup olive oil
salt and pepper
In a saucepan, combine quinoa with water and 1 tsp. salt. Simmer for 25 minutes, until grains have puffed up and are tender. Spread cooked quinoa on a baking sheet and allow to cool completely. Meanwhile, combine all other ingredients in a large bowl. Add cooled quinoa and salt and pepper, to taste. Serve.
Note: You can cook the quinoa ahead and keep refrigerated for up to a day before assembling salad.