Filed under: Health
Quinoa is a super-food from South America which is very high in protien and has a very balanced set of essential amino acids for human consumption. It is a good source of fiber and phosphorous and is high in magnesium and iron. The Incas considered this crop to be sacred and referred to quinoa as “the mother of all grains”. Try this delicious recipe:
Ingredients
½ medium fennel bulb
1 red pepper, cut into 4 pieces
1 red onion, cut into ¼ inch slices
1 medium zucchini, cut lengthwise into ¼ inch slices
1/3 cup olive oil, best quality
Kosher salt
2 T red wine vinegar
3 T balsamic vinegar
4 cloves garlic, minced (More if desired – I used 7!)
Fresh ground black pepper
1 ½ cups grape tomatoes, halfed
4 oz feta cheese, crumbled
3 T basil, sliced thin
1 ½ cups cooked quinoa
Directions
Rinse quinoa and strain through a fine metal filter and cook to desired consistency. Place quinoa in a large bowl to cool.
Remove the stalks from the fennel bulb. Take ¼ cup of the fronds from the stalks. Chop and reserve. Cut the fennel into quarters lengthwise and trim away core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise to ¼ inch thick.
Heat a clean grill to medium high heat. Brush both sides of the vegetables with 2 T of the olive oil and season with ¼ tsp sea salt and freshly ground black pepper.
Grill the vegetables, flipping once, until the vegetables are tender and charred. Allow the vegetables to cool and wisk together garlic, vinegars, remaining olive oil, salt and pepper. Toss cooked quinoa with vegetables and cover with dressing. Toss and gently stir in tomatoes, fennel fronds. Top with basil … enjoy.
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