Jalapeno, cilantro and fresh lime juice combine to give this easy quinoa salad a zesty twist. Considered a complete protein, which is rare in the plant world, quinoa is also shown to be high in iron and calcium.
1 cup quinoa, soaked in cold water for 5 minutes & rinsed until water runs clear
2 cups water
1 jalapeño pepper (or to taste), seeded and finely chopped
1/2 cup finely chopped cilantro
2 Tbsp fresh lime juice
1 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
2 cups seeded and diced cucumber
1 cup diced red onion
2 cups seeded and diced tomatoes
1. In a medium saucepan, bring water to a boil. Add quinoa, return to boil, reduce heat to low, cover and simmer for 15 minutes or until tender. Drain.
2. In a medium bowl, combine jalapeno, cilantro, vinegar, lime juice and olive oil and whisk together until well blended.
3. Add cucumber, onion and tomatoes and stir.
4. Gently fold in cooked quinoa, tossing until grains are well coated.