Gluten the Enemy

Quinoa Salad

Ms H

Quinoa is a trendy new super food. It is an Andean plant, which is originated in the area surrounding Lake Titicaca in Peru and Bolivia. It was the main diet of the Incas and their descendants.

Quinoa is great wheat-free alternative to starchy grains, the least allergenic of all grains, making it a fantastic gluten-free choice.

Nutritional values:  protein, dietary fibre, omega 3 fatty acids,

minerals; phosphorous, manganese, magnesium, copper, iron, zinc, potassium and small amount of calcium,

vitamins; folate, vitamin B_1, B_2, B_6, B_3, vitamin E,

Ingredients 2-3 persons

quinoa	¾ cup  cooked
red onion	1 chopped
cucumber	1/2  chopped
apple	1 chopped
olives	5-10
walnuts	10
sunflower seeds	1 small hand
olive oil	2 tbsp
lemon juice freshly squeezed	½
ruccola	handful

You cook the quinoa in 2 cups of slightly salted water about  15-20 minutes. You can use stock solution instead of water.

Chop the ingredients and add to the cooked quinoa.

Sprinkle the olive oil and the lemon juice on the salad 

Sprinkle the ruccola to the top.

Stir the salad before you serving.