I recently discovered a gluten-free grain, Quinoa, (pronounced keen-wa) that not only tastes great but is high in protein and fiber. It is relatively easy to prepare and makes a hearty salad for lunch or dinner. This time of year fresh chives and parsley from the garden make it extra yummy, and fresh Basil makes a good substitution for the dried oregano that I used.
1 cup Quinoa
2 tomatoes (chopped)
1 cucumber (chopped)
3 scallions or chives (chopped)
1 red, green or yellow pepper (chopped)
1 teaspoon fresh chopped or dried oregano
Sprinkle of garlic powder to taste
1 tablespoon of lemon juice
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
Freshly chopped parsley
Place 1 cup Quinoa in saucepan with 2 cups of water. Bring to a boil, lower heat, and simmer for about 12 minutes. Remove from heat and cool.
Add chopped vegetables, seasoning, lemon juice, balsamic vinegar, and olive oil. Mix and refrigerate for an hour before serving. Sprinkle with freshly chopped parsley (optional).