Quinoa is an ancient Incan grain, and a complete source of vegan protein. It provides all of your daily essential amino acids. One cup has 8 grams of protein, 5 grams of fiber, and 15% of your daily allowance for iron.
Ingredients
- 1 cup of dry quinoa - I used tricolor quinoa, but any kind works just fine.
- 1 1/2 cups organic or reduced sodium vegetable broth
- 1/2 of a large cucumber, peeled, seeded, and chopped
- 1 large tomato, chopped
- 1/2 curb of plain or tomato & basil feta
- 1/4 cup pitted kalamata olives, sliced
- 2 Tablespoons extra virgin olive oil
- 4 Tablespoons red wine vinegar
- 2 Tablespoons dried mint or chopped fresh mint
- 1 Tablespoon garlic, minced or powdered
- 1 Tablespoon onion powder
- 1/2 teaspoon salt (optional)
Place quinoa in a medium saucepan, cover with water, and let soak for 5 minutes to prevent stickiness. Stir, then rinse in a colander with cool water, and drain. Return quinoa to the saucepan and add broth. Bring to a boil on high heat, reduce heat to low, cover, and cook for 20 minutes until quinoa is tender and liquid is completely absorbed. Spread quinoa on a plate to cool quickly and stick in the fridge for 5 -10 minutes.
Place quinoa in a medium bowl and mix with the remaining ingredients. Chill for at least 30 minutes, up to 3 days.
Nutrition per serving (1/2 cup)
126 calories, 5g total fat, 1g saturated fat, 4g protein, 16g carbohydrates, 2g fiber, 4mg cholesterol
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