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Interested in a way to eat more healthy food? Look no further than quinoa.
This ancient grain (pronounced KEEN-wa) is a whole grain that looks like a tiny seed. It’s a great source of protein, fiber and various vitamins and minerals. It’s gluten free, easy to make and is fabulous in salads.
Try these two options to give yourself a break from lunchtime sandwiches. With extra fruits or vegetables, they make great one-bowl meatless meals!
Quinoa Butternut Squash Salad
- 1 two-pound butternut squash (peeled, seeded, and cubed – approximately 3.5 cups)
- 2 tsp olive oil
- ½ tsp maple syrup
- 1 tsp salt
- ½ tsp pepper
- 1-½ cups water
- ¾ cup quinoa
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup diced red onion
- ½ cup dried cranberries
- ½ cup toasted pepitas (note: could substitute chopped pecans or walnuts if desired)
- 1 tbsp parsley
Preheat an oven to 400 degrees. Drizzle oil, syrup, salt and pepper on squash. Bake for 15-20 minutes until soft. Set aside to cool.
Combine water and quinoa on a stove top. Heat until boiling, then lower heat to simmer and cover for 10-15 minutes, until water is absorbed. Remove from the heat and let stand for five minutes, then fluff with a fork.
Make a dressing by combining oil, vinegar, mustard, salt and pepper. Whisk well.
In a large bowl, combine all ingredients and stir lightly to combine. Can serve warm or cold and refrigerate leftovers.
Quinoa Chickpea Salad
- 2 cups water
- 1 cup quinoa
- ¼ cup canola oil
- 1/3 cup lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp minced garlic
- ½ tsp salt
- ¼ tsp pepper
- 1 15-oz can garbanzo beans (chickpeas)
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- ¾ cup red onion, diced
Combine water and quinoa on a stove top. Heat until boiling, then lower heat to simmer and cover for 10-15 minutes, until water is absorbed. Remove from heat and let stand for five minutes, then fluff with a fork.
Make the dressing by combining oil, lemon juice, vinegar, garlic, salt and pepper; whisk well.
In a large bowl, combine chickpeas, vegetables and quinoa. Drizzle the dressing on top and stir to combine. Serve cold and be sure to refrigerate leftovers.
