Quinoa has been dubbed the “Supergrain of the future” by nutritionists—and I totally agree. It was first discovered around 3,000 years ago by the Incas—who realized the seed (yes, it’s a seed) was safe for human consumption. So, though it seems relatively “new” to modern day Americans (many thanks to the pasta that has hogged the grocery shelves for so long), quinoa has ancient roots—and it is extremely healthy.
Quinoa is one of the most protein-rich foods we can eat, it contains nearly twice the fiber as other grains, it contains high iron, it’s rich in magnesium, and it’s high in Riboflavin (vitamin B2)—which improves energy and metabolism.
In addition to the benefits mentioned above, as a runner with a big race coming up, it is crucial to “carb up”—and quinoa is one of the best carbs out there.
This recipe is light, fresh, and definitely one of my “go-to” meals before a big event. I’ll post more recipes with quinoa in the future (seriously, the seed is so versatile that it can be eaten as oatmeal or baked in a casserole—there are no limits to quinoa’s reach!).
- 1 cup quinoa
- ¼ cup extra-virgin olive oil
- 1 lime, juiced
- ½ lemon, juiced
- 1 teaspoon ground cumin
- ½ teaspoon of Himalayan salt
2 cups halved cherry tomatoes
½ cup fresh chopped cilantro
- 3 finely chopped geren onions
- ½ cup chopped spinach
- 2 teaspoons organic garlic powder
- Boil quinoa as per directions (different brands very slightly on length of time). Drain quinoa after boiling, then set aside in a large bowl.
- In a small bowl, mix extra-virgin olive oil, lemon juice, and lime juice. Once whisked, pour over quinoa and mix thoroughly.
- Combine finely chopped green onions, halved cherry tomatoes, cilantro, and chopped spinach. Mix with quinoa.
- Sprinkle the remaining ingredients on quinoa (cumin, salt, and garlic).
- Once quinoa is thoroughly mixed, serve and enjoy!
Note: Though the Quinoa seed is gluten-free, it is sometimes processed in places that also process foods that contain gluten.