A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa’s amino acid profile is well balanced, making it a good choice for vegans concerned about adequate protein intake. It is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair.

In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.  

Salad:
1 cup quinoa
2 cups water
1/2 teaspoon sea salt
1 can garbanzo beans, drained
1/2 cup cilantro
1/2 red onion, chopped

Dressing:
1 garlic clove, minced
1/4 cup tahini
zest of one lemon
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons hot water
1/2 teaspoon sea salt

Rinse the quinoa in a fine-meshed strainer.  In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed adn quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, olive oil, lemon zest and juice. Add the hot water to thin a bit and then the salt.

Toss the cooked quinoa, beans, cilantro, red onion, and half the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro. Enjoy!

Serves 4.