Quinoa is a protein-filled seed that has a fluffy, creamy, somewhat crunchy texture and nutty flavor when cooked. It was called “the gold of the Incas” who knew it gave great stamina to their warriors. It is not only high in protein, but the protein it supplies is complete protein, meaning it includes all nine essential amino acids. Quinoa is a great source of magnesium, which helps those who suffer from migraines. It is also a good source of the amino acid lysine which is essential for tissue growth and repair. I suppose what I’m saying is that eating quinoa is one of the most healthful options you have. The plus side – it is also delicious!
Bring two cups of water to a boil in a saucepan. Add one cup of quinoa. Turn heat to medium low and cook for 15-18 minutes. Remove from heat and let cool. Finely chop 1/2 red onion and 1/2 green pepper. Cut two medium tomatoes into small pieces. Finely chop a handful of fresh dill. Place vegetables in a large bowl. Sprinkle with salt and pepper. Add cooled quinoa. Whisk together 1/4 cup olive oil and 1 tablespoon balsamic vinegar. Pour over salad and mix well. Chill in refrigerator at least two hours or overnight. Enjoy!