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Cook nutrient-dense quinoa until it's light and fluffy, dress it with lemon juice and olive oil and then add these Mediterranean treasures: fresh mint and parsley, toasted pine nuts, feta cheese.
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).
Inspired by a recipe by a student named David St. Martin, this whole grain salad has it all. Amino acid rich quinoa combines with pine nuts and feta to provide protein. The raw herbs add the digestive element to the dish. This makes a stupendous meal coupled with Falafels or Carribean Lime Halibut. Cooked millet, rice or other grain can be substituted for quinoa.
Preparation time: 30 minutes Serves 4
Wash, rinse and drain quinoa. Place in a 2-quart pot, add water and salt, bring to boil, lower heat and simmer with lid on until all water is absorbed (15-20 minutes). Don't stir the grain while it is cooking. Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed. Remove lid and let rest 5-10 minutes.
Dry toast pine nuts in skillet or 300 degree F. oven until they begin to change color and give off aroma.
Combine olive oil, lemon juice, mint and parsley in a large bowl Add currants and toasted pine nuts and toss. Using a fork, add cooked warm quinoa a little at a time. Crumble feta over the top. Toss well. Serve at room temperature.
Per Serving:
217 calories
4.10g protein
15.69g fat
435 mg sodium
13.00g carbohydrate
1.85g fiber
1.42 sugar
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From Monique Hooker
Egg whites will not beat into peaks if fat is present. It is important that not even a small amount of egg yolk, which contains fat, remains after separating. Make sure the bowl and beaters are free of fat by cleaning them first with a paper towel in moistened in vinegar. Try this tip with Meringue Nests.
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