If you’re a regular reader of ASweetLife, you know we’re big quinoa fans. Quinoa is a Peruvian seed or pseudocereal rumored to have a mild effect on blood sugar (it has a GI of 35.) A complete protein, quinoa contains all eight essential amino acids. It also provides fiber, iron, magnesium, calcium and vitamins A and E. This is Jessica’s favorite way to eat quinoa – it’s both delicate and tangy. We usually eat this dish cold, but it also works well served hot.
- 1 cups white quinoa, rinsed
- 1 large onion, chopped
- 10-15 cherry tomatoes, halved
- 4 tablespoons olive oil
- Half cup freshly squeezed lemon juice
- salt (to taste)
- Heat the olive oil in a medium pot, sauté the onion until the onion is soft and translucent (5-7 minutes).
- Add the tomatoes and cook for another 5 minutes,stirring occasionally until soft. Add the lemon juice and cook for another 2-3 minutes. Remove from pot and set aside.
- Using the same pot, combine the quinoa with 2 cups of water and bring to a simmer. Add salt and cook until the liquid is totally absorbed. Set aside and let stand for 10 minutes.
- Mix the tomato and onion mixture into the quinoa.
- Serve hot or refrigerate and serve cold.