Anyone who opens my fridge will notice a container filled with cooked quinoa, so it is ready to throw into whatever I happen to be cooking at the time. Quinoa contains a balanced set of essential amino acids making it an unusually complete protein source.It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. It is gluten-free and considered easy to digest. I hide it in everything from cookies to chili to oatmeal. In addition to the grain that you must cook, there is a 'puffed quinoa'. This is great to stir into yogurt, your normal breakfast cereal (which the kids don't often notice), or to eat on its own.
On a separate note, here is a great quick and easy couscous salad.
3/4 c. low sodium chicken broth
1 c. uncooked couscous
1 - 20oz can of pineapple tidbits, drained (fresh pineapple is better)
1 - 4 oz can of green chilis, drained
1/4 c. chopped pecans, toasted
3 green onions, chopped
2 tablespoons of olive oil
1 clove of garlic, minced
1 tablespoon minced fresh mint
4 1/2 cups organic baby spinach *
Bring the broth to a boil. Stir in the couscous. Cover and remove from heat. Let stand for 5 miutes. Fluff with a fork. In a large bowl combine the couscous, pineapple, chilis, pecans, onions, oil, mint and garlic. Toss to coat. Chill. Serve over spinach.
*spinach is one of the dirty dozen so organic is FAR better
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