It's no secret to my friends or to regular readers of this blog that I consider quinoa to be an absolutely essential staple grain in anyone's kitchen and diet. As simple to cook and as versatile an ingredient as ordinary white rice, quinoa's light and fluffy texture and a delicately sweet and nutty taste make it a treat on any plate even on its own. But it's an almost perfect balance of essential amino acids and proteins — rare in the plant kingdom — that make quinoa such an important food, especially for vegetarians. You just can't lose.
So it was a no-brainer for me to pick up Patricia Green and Carolyn Hemming's wonderful new quinoa cookbook, Quinoa 365: The Everyday Superfoodthe other day. And it was not a disappointment! Filled with beautiful colour photographs and a wide selection of easy-to-follow recipes for all sorts of dishes and occasions, this book is a perfect introduction to those who have never tried quinoa before, and will provide plenty of inspiration to those who have long enjoyed this amazing grain.
This simple but colorful and delicious salad is adapted from Quinoa 365and can serve as a side salad or as a light lunch or supper on its own. An appetizing and healthy light lunch for me today, I'm also posting this as a friendly reminder that I'm taking quinoa recipes until November 20th for this month's No Croutons Required food blogging event. Anyone with a favourite quinoa recipe is invited to submit it to me following the instructions posted here. Bon appetit!
This also goes to Jayasri who is asking for recipes featuring pomegranate seeds. Thanks to Priya for starting this event.
|Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds|
|Recipe by Lisa Turner|
Adapted from Quinoa 365: The Everyday Superfood
Published on November 19, 2010
Simple, colorful, healthy and delicious quinoa salad tossed with spinach, almonds, Feta cheese and pomegranate seeds
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Other quinoa salad recipes you may enjoy:
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus
Roasted Beet Salad with Quinoa, Chickpeas and Miso and Tahini
Chickpea and Quinoa Salad with Lemon and Tahini
On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij.
Audio Accompaniment: Carbon Based Life Forms.