I do not enjoy Quinoa. It has an overpowering flavor that is more difficult to mask than more mild tasting grains such as rice. As you may have heard, it is super good for you, so I set out on a journey to find a way to make it not only palatable, but down right tasty. Quinoa is technically a seed and contains a complete amino acid profile unlike most other grain like foods. One cup contains 8 grams of protein and 15-30% of many nutrients such as magnesium, zinc, folate, iron and manganese. At 5 grams of fiber per cup, quinoa will make a big dent in the recommended 25-30 grams. Quinoa also contains large amounts of quercetin and kaempferol which are potent anti-inflammatory compounds that help fight viral infections and prevent cancer. It’s clear that quinoa is worth figuring out how to enjoy.

So far, I have found two ways: One is a topping for a casserole (recipe to come in the near future) and two is this recipe here. The lime vinaigrette, abundance of vegetables and the creaminess of the pine nuts make this dish a success. The quinoa adds a lightness to the texture along with a satisfying carbohydrate fix. Adding Jerusalem artichokes not only adds a satisfying crunch, but also a high amount of prebiotic fiber. Jerusalem artichokes are one of the highest vegetables in prebiotic fiber, meaning they provide a fantastic feast for our good gut bugs. If your gut is not used to this type of fiber, it may cause some extra gas. This is usually an indication that you need more of this dish and not less! Sorry, not sorry, for the digestive discomfort tangent. That’s what you get when you read a recipe blog written by a dietitian!

Ingredients

1 cup quinoa, cooked according to package

1 large head broccoli, cut into florets

1 Jerusalem artichoke, cut into 1/4 inch pieces

2 carrots, peeled and chopped

1 red or yellow bell pepper, seeded and chopped

3 scallions, cleaned and thinly sliced

pine nuts

Dressing

juice of 1 lime

1 tablespoon dijon mustard

pinch of chipotle

1/3 cup extra virgin olive oil

2 teaspoon raw, local honey

2 cloves garlic, minced

1/2 teaspoon sea salt

Directions

While the quinoa is cooking, blanch the broccoli. Bring 4 cups of salted water to a boil and drop in 1/2 the broccoli. Cook for 2 minutes and then, using a slotted spoon, remove the broccoli and place in a strainer over the sink. Immediately run cold water over the broccoli to stop the cooking. Repeat with second half of florets. Add to a large salad bowl along with the quinoa.
Mix in the Jerusalem artichokes, carrots, peppers and scallions.
In a small non-stick skillet, cook pine nuts with a pinch of sea salt over low-medium heat until golden brown and fragrant. Stir them often. Add to salad bowl, but leave a few for garnish.
To make the dressing, add all the Dressing Ingredients to a small lidded jar and shake until emulsified. Season with salt and pepper. Pour over quinoa and vegetable mix and stir until combined and garnish with remaining pine nuts. Enjoy!!!

Notes:

I find with all of the fiber and protein from the quinoa, nuts and vegetables that this dish can make a satisfying lunch all on its own. If you feel better on a higher protein diet, feel free to throw in some chicken breast, tofu cubes or smoked salmon to add some extra filling protein.

The amount of dressing here will give the dish a lovely light taste that is a little smoky from the chipotle. If you like extra spice or extra tang, double the recipe and add as much chipotle powder as desired. You probably won’t need the whole double batch, so save the rest in the refrigerator for your next salad.