Quinoa is our grain of choice. It is full of protein, rich in fiber and a good source of calcium which are just a few of the perks of this true super food. Eat it with a drizzle of olive oil, have it for breakfast with baked apples or whip up a mighty-minty-salad, like we have done below. We have been serving this salad at our Super-Charged Mila gatherings as a way of sharing health and wellness. With or without Mila, it is super-charged with nutrition and the yum factor is off the charts.
We usually double the “Might Mint” recipe so we have extra on hand for sprucing up just about everything, from grilled chicken and salmon, to salads, grains and lamb.
Mighty Mint Vinaigrette:
3/4 cup olive oil
1/2 cup firmly packed fresh mint leaves
1 clove garlic
1/4 cup white wine vinegar
1 Tablespoon plus 1 teaspoon Dijon mustard
1 Tablespoon plus 1 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground pepper
Combine the olive oil, mint and garlic in a blender and blend until puréed, about 15 seconds. Add the vinegar, mustard, kosher salt, and pepper to taste and blend until just incorporated, about 5 seconds. Do not overblend or the vinaigrette will be too thick. Refrigerate until chilled for up to 1 week.
Makes approximately 1 cup
31/2 cups cooked quinoa, cooled to room temp (1 cup quinoa cooked according to package instructions)
1 red bell pepper, seeded and chopped
1 cup chopped cucumber, peeled and seeds removed
1 cup chopped flat leaf parsley
2/3 cup chopped red onion
1/2 cup pitted kalamata olives, chopped
1/2 cup golden raisins (hydrated in boiling water for 10 minutes and strained)
2 tablespoons chopped jalapeno, (seeds optional)
1 heaping cup mighty mint vinaigrette
Salt and pepper
Mix all ingredients together in a medium bowl. Season with salt and pepper to taste. Add more mint vinaigrette if desired.
Serves 6 to 8 as a side dish.
What is your favorite quinoa recipe?