I love a good quinoa bowl, especially in the summer. They are easy to prepare, barely require any cooking and are a protein powerhouse.

Quinoa is a low-glycemic-index carbohydrate and rich in fiber and protein. Means it is slowly digested and absorbed, causing a steady rise in blood sugar levels which can be helpful to prevent overeating and feel less hungry in between meals. It’s the perfect food if you want to lose a couple of pounds. Just saying ?

It’s a very versatile seed and has a nutty flavor. If it tastes too bitter, the culprit could be that you didn’t rinse it properly. The seeds are coated with the bitter tasting compound saponin and rinsing them helps to remove the coating. The rinsing can be a bit messy because the seeds are so small and fall through a regular strainer. I use a permanent coffee filter, but a finer meshed strainer works great too.

Here two recipes I posted in the past. Please leave a comment if they inspire you to eat healthier.

Quinoa Greek salad:
1 cup cooked quinoa
1 cucumber
½ cup grape tomatoes
½ cup feta cheese
¼ cup pitted kalamata olives
Oil, vinegar and lemon for vinaigrette.
Cut the cucumber and half the tomatoes, mix together with the quinoa. Add olives and cheese and add the vinaigrette. I suggest to only use a dash of vinaigrette since the olives and cheese already provide a good source of fat.

Asian inspired quinoa salad:
1 cup cooked quinoa
1 small red cabbage, shredded
½ red and ½ orange peppers, cut into small pieces
1 can chickpeas, rinsed
1 bunch of green onions, chopped
¼ cup cashew nuts, chopped
Cilantro, optional
Dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoons soy sauce or coconut aminos
1 tablespoon honey
1 tablespoon rice vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil or more sesame oil
Water to thin, if necessary