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.