Quinoa

A super heathy, an ancient South American grain

Quinoa Salad

Ingredients

• Quinoa 360 cc (2 cups with Japanese rice cooker cup)

• Vegetables (cucumber, parsley, tomato, carrot, lettuce, onion soaked in vinegar, etc.)

• Nuts (pine nuts, walnuts, almond, sunflower seeds, etc.)

• Olive oil, salt & pepper, lemon juice

Directions

1. Cook quinoa in rice cooker in the same way as rice, and cool down to room temperature

2. Chop vegetables

3. Mix all above, and flavor with olive oil, salt & pepper, lemon juice

Note

• On Day 1, I cook quinoa in a rice cooker and serve warm just like other grains. On Day 2, I used the cooked and cooled quinoa in this salad

• Quinoa is the seed of the Chenopodium quinoa plant, and first grown in Andes over 7000 years ago. Botanically speaking, it's not a grain but it's of called a 'pseudograin' because it's similar in nutrients and eaten the same way as grains.

Quinoa in vegetable consomme soup

• Add quinoa in any soup