It's a telling sign of my age that I actually find myself browsing through the AARP magazine. This recipe came from an article in the August/September 2013 issue about former President Bill Clinton's new vegan diet. I've been experimenting with quinoa lately as part of my on-going search for foods with a lower glycemic index, so I gave it a try . . . It. Was. Fantastic!!! You MUST try this! My husband gave it his very persnickety stamp of approval. What else could you possibly need to know?
This recipe is adapted from Rhys Rosenblum, executive chef, Restaurant Associates.
1 cup quinoa
2 cups vegetable stock or water (I used chicken stock)
½ cup hothouse cucumber, diced
½ cup tomato, diced
2 tablespoons, red onion, diced
2 green onions, thinly sliced
2 tablespoons chopped cilantro
1 teaspoon chopped jalapeño
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1. Cook the quinoa according to package directions, using stock or water. Let cool completely.
2. In a large bowl, combine the quinoa with the remaining ingredients. Toss to mix thoroughly. Serve chilled.
Nutrients per serving: 268 calories, 6g protein, 34g carbohydrates, 3g fiber, 13g fat (2g saturated fat). 0mg cholesterol, 483mg sodium.