Over the past few years quinoa (“kin-wa”) has become super popular for reasons I don’t quite know. I’m guessing it correlates with the popularity of “gluten-free” diets, which I don’t pay much attention to, and the fact that it’s a nutrient-dense food.
To me, since I do Weight Watchers, the only thing that matters is how many Points Plus a food is — and quinoa has more points than rice, so I never really cared too much to try it.
Oh, but then I did.
About a month ago I attended a family BBQ with Robert, and his aunt Karen had made a mediterranean-style quinoa salad.
I don’t know if it was the quinoa, the red wine vinegar, the lime juice, or the combination of fresh and delicious veggies that made me fall in love with this dish, but I did. I couldn’t stop eating it!
Last night we had people over for our own BBQ and I thought it would be a great side dish to put out with the carb-heavy prosciutto & pea pasta salad Robert loves so much.
What you’ll need:
- 2 cups water
- 1/2 teaspoon salt
- 1 cup quinoa
- 2 medium tomatoes, diced
- 2 medium cucumbers, diced
- 1 small red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
Soak the quinoa in cold water for five minutes, drain, rinse and drain again.
In a medium sauce pan, bring the water to a boil. Add salt and rinsed quinoa. Return to a boil, reduce heat to low, cover and simmer 15 minutes, or until quinoa is tender and translucent. Drain and return quinoa to pan; cover and let sit for 10 minutes.
Meanwhile, in a large bowl, combine remaining ingredients.
Add quinoa and toss. ENJOY!