MÉXICAN QUINOA SALAD

Ingredients: 

• 1 cup dry Organic Quinoa (Whole Foods) 
• 1/2 cup dry Quinoa = 2 cups cooked Quinoa
• 2 bunch Cilantro, chopped finely
• 4 Serrano or Jalapeño Peppers
• 1 Roma Tomato, diced
• 1 small Yellow Onion, chopped finely
• 2 Limes, juice squeezed
• Celtic Sea Salt

Makes about 4 cups, cooked.  Serving Size: 1/2 cup, cooked

Nutritional Information: 

1 cup uncooked Quinoa: 625 Calories | Carbohydrates: 109g | Fiber: 12g |Protein: 24g | Fat: 10g

1/2-cup serving of Quinoa, cooked: 111 Cals | Carbohydrates: 19.7g |  Fiber: 2.6g | Protein: 4g | Fat: 1.77g

Note: Cilantro, Peppers, Tomatos, Onions, Limes Celtic Sea Salt not included. 

Instructions: 

• Cook Quinoa according to directions below:
• Rinse Quinoa prior to cooking. 
• Combine 1 cup Quinoa with 2 cups water in a medium saucepan. Bring to a boil. 
• Add 1/2 bunch un-chopped Cilantro. Used as flavoring. 
• Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.
• Stir occasionally to prevent Quinoa from sticking to the bottom of saucepan. 
• Remove Cilantro
• Drain excess water, if any and return quinoa to saucepan, cover and let it sit for a few minutes. 

• In a bowl combine Cilantro, Serrano Peppers, Tomato, and Onion

• Add cooked Quinoa to bowl.  Make sure it not hot.
• Add Lime Juice and Celtic Sea Salt to taste.
• Mix well and refrigerate. 
• Serve Cold. 
• Garnish: Tomato Rose

Intersting Quinoa Info

• Qunoa is not a grain.  It's the seed of a grain.  It's considered a pseudocereal.
• It’s a DIABETIC solution, a very low-glycemic-index (35).
• Most people don't know how to pronounce it.  Including myself. 
• Good source of Magnesium, Iron, and Fiber
• Quinoa can assist in Cholesterol reduction. 
• Quinoa contains all 9 essential amino acids.
• Excellent source for Vegetarians.