Quinoa Salad

Tasty and hardy and gluten-free…. yum!!

1 cup quinoa (rinsed thoroughly)
2 cups water
1 can chick peas (rinsed and drained)
1/2 cup almonds
1/4 cup dried apricots (or fresh) or raisins
1 medium tomato
1/4 cup red onion
1/4 lb baby spinach leaves
1 bunch fresh cilantro

Bring water to a boil in a medium saucepan. Add quinoa and lower heat to medium low. Cover and cook 15 minutes (or until water is absorbed). Meanwhile, chop tomato, onion, apricots and cilantro. Roast almonds under the broiler for 3 minutes, careful not to burn them. Once roasted, allow almonds to cool before coarsely chopping them.
In a large bowl, toss spinach, quinoa, chick peas, onion, tomato, apricots and almonds.

Serve with fresh dressing

2 tbsp lemon juice
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 tbsp stone ground or Dijon mustard
1 tsp sea salt
1 tsp honey
2 cloves garlic
1/8 tsp ground cumin
1/8 tsp cinnamon
1/8 tsp ground ginger

Add all ingredients together and serve over quinoa salad

Why eat Quinoa:

Quinoa is the only grain to contain a complete protein source (similar to milk). It provides all the essential amino acids, including lysine, a scarce amino acid in vegetables, as well as methionine and cystine in an almost perfect profile. These are especially important for vegetarians because most plant sources have inadequate amounts.Quinoa is light, tasty and easy to digest. According the asian energetics of food, it is warming and energizing in nature and is very good for tonifying kidney yang. A high source of B vitamins, vitamin E, Iron, Calcium, and of course fibre, quinoa is an excellent addition to make to your regular diet.