We've been working in the garden all morning. Lunch break today= Quinoa Salad. This is one of those dishes where you can throw in whatever you have in the garden or leftover in the refridgerator. I love this dish because leftovers and garden veggies never get wasted.
A species of goosefoot genus, a grain crop grown for its edible seeds, quinoa has been classified by the National Academy of Sciences as one of the best sources of protein in the vegetable kingdom. Like all grains though, quinoa contains anti-nutrients and therefore requires a long soaking as part of the preparation process. Things that people of long ago knew that we threw out the window for convenience.
In light of learning this I soaked my quinoa in whey for 12 hours before making. (Learn how to make whey here. It's easy.) Then drained and cooked in bone broth for about an hour...and since I wanted a salad I left it out to cool. Next I added veggies and mixed with olive oil, lemon, and salt and set to chill in the fridge for a bit. Yummy!
Remember this salad can be your own creation. I like to add in raisins or grapes on occassion to add a bit of sweetness. Anything goes.
Note: I learned about soaking quinoa from the book Nourishing Traditions by Sally Fallon. It's a very good read.
Get yourself some Quinoa here:truRoots Organic Quinoa 100% Whole Grain Premium Quality 4 lbs Bag