Dancingspoon.com, July 28th, 2007
Cooking with Gloria
This is an easy salad to serve in the summer. It requires very little cooking or preparation time. It can be served warm or chilled. This salad is high in calcium. Quinoa, sunflower seeds and parsley all are very high calcium foods.
Quinoa (pronounced KEEN-wah) is an ancient grain that the Incas of South America held sacred. They referred to it as "mother of all grains." It has a very high protein content (12%-18%) and is an unusually complete plant protein containing a balanced set of essential amino acids. Quinoa is gluten free and considered easy to digest.
Serves 4
Ingredients
1 cups quinoa
2 cloves crushed garlic
1/2 cup sunflower seeds
3/4 cup diced carrots
1/2 cup chopped fresh flat parsley
1/8 cup chopped pitted Kalamata olives
Dressing
1/3 cup extra virgin olive oil
1/3 cup lemon juice
Herbamare to taste OR
Add a combination of chopped chives, parsley, rosemary, thyme or other fresh herbs to taste
Salt and Pepper to taste
Combine 1 cup quinoa with 2 cups water, bring to a boil, cover and simmer until all water is absorbed (15 minutes). Put in bowl.
Combine diced carrot, chopped parsley, sunflower seeds and garlic.
Gently mix into quinoa.
Whisk together dressing ingredients and gently toss well with quinoa.
Garnish with olives.
Can be eaten warm or refrigerate for 2 hours. Serve.
Gloria's recipes and approach to a balanced lifestyle have been published by McGraw Hill in her book, ZonePerfect Cooking Made Easy. Her recipes have appeared in the Weight Watchers' Grilling Cookbook, Weight Watchers Meals in Minutes Cookbooks, The Jewish Vegetarian Year Cookbook, and The Healing the Heart Cookbook.
Gloria’s menus are always healthy and nutritious with an emphasis on flavor, freshness, and sophisticated tastes.
