Gluten free, dairy free, egg free … big on flavour!
Quinoa is a pseudo grain, so technically it’s grain-free too … quinoa has lots of protein!

Quinoa is a complete protein with lots of amino acids.

Pronounced Keen-wah (Related to the beet & spinach family)

We cook the quinoa in the rice cooker – just like you would rice, or in the instant pot on the rice setting.

Great as a side dish, or add in more protein (chick peas or meat) to make it a whole meal-in-a-bowl

Good hot, warm or cold – excellent for summer bbq picnics, potlucks, etc.

Curried Rice Recipe (Quinoa Salad):

2 cups uncooked quinoa ( + 1 Tbsp butter or Earth Balance Sticks – we cook ours in the rice cooker -same as rice)

1 cup cooked peas (or frozen & toss in the rice water) or drained canned chick peas (garbanzo beans) or black beans

1 cup chopped celery

1 cup toasted Almonds

1/2 cup red onion finely diced (or Spanish/vidalia… even green onion)

1/2 cup craisins / dried cranberries

Meat option: 1 cup cooked meat – chicken or beef or can of salad shrimp (or cooked crab)

Dressing:

1/2 cup extra virgin olive oil EVOO (or salad oil ie: canola, sunflower, safflower, something light)

3 tablespoons apple cider vinegar (we use Bragg’s)

1 tablespoon soy sauce

1 teaspoon curry powder (can double if you like more)

1 teaspoon butter chicken spice (like Arvindas) optional

1 teaspoon salt (we use pink Andes mountain salt – more minerals than sodium)

1/2 teaspoon celery salt

1/2 teaspoon sugar (we use cane sugar or maple sugar)

1/4 cup toasted almonds – toss in on top last

Rinse quinoa (if not pre-rinsed it will have a bitter flavour)

Boil water for quinoa in deep pot – once boiling toss in butter and quinoa – stir – toss frozen peas on top (if 5 min or 20min rice… if longer, add peas in last 15 min of cooking time) … turn down to simmer… and cook as package directs (20 – 25 min total once rice is added – we like it fluffy) **If using red quinoa then cooking time is 35-40min

While waiting for quinoa…

Combine dressing ingredients (except for almonds)  – once completed, add meat to dressing to let marinade.

Chop celery and onion – set aside.

Toast almonds and set aside.

Once quinoa is fully steamed – drain (if needed) and add celery, onions – stir. Add dressing & meat – stir. Pour into serving bowl – top with toasted almonds.

(or scoop out of pot onto plates and top with toasted almonds)

Serves 6-8.

Great on a hot summers day when no one wants to turn on the oven.