We borrowed this recipe from the Costco Connection website. Chuck Watson is the president of Earthly Delights, which sells juices and grains. According to the website and Watson, “Quinoa (pronounced keen-wha), a 100 percent whole grain, is certified gluten-free and growing in popularity, even in the non-gluten-free community…Quinoa is a complete source of protein, low on the glycemic index and high in amino acids. ‘Quinoa is easy,’ says Watson. ‘Put it in a rice cooker and it’s virtually foolproof.’ Quinoa can be a healthy (and delicious) replacement for rice or couscous. The protein content makes it more filling, and it is easy to digest.”
1 cup cooked quinoa (follow cooking instructions on pkg)*
3 tomatoes, chopped and diced
1/4 c. fresh parsley, minced
1/4 c. fresh mint, minced
1 small red onion, diced
3 to 4 tablespoons olive oil
salt and pepper to taste
*I use red quinoa from Trader Joe’s–Dr. M.
Combine ingredients in a small- to medium-size bowl and toss gently. Refrigerate for at least one hour, tossing occasionally (2 to 3 times) to recombine ingredients. Serve chilled. Serves 4.