|Quinoa Veggie Melange, so good! Sprouts are pinkish due to being pickled with hot red peppers.|
Quinoa (pronounced KEEN-wah) is a delicious, nutty-flavored seed, commonly thought to be a grain, but is actually in the same family as leafy green veggies, similar to chard and spinach. Quinoa is a great source of protein; in fact, it is a complete protein. It supplies a well-balanced protein file of all 9 essential amino acids (essential amino acids are ones that the human body doesn't create or process on its own, so they need to be consumed through food). I read a BUNCH of websites which claimed this to be the case, but I wouldn't repeat it unless I found it on the USDA website, which I did. I was skeptical, because I had always learned that soy was the one exception to the rule that plants are not complete protein sources. Turns out, there are a few, and quinoa is one of them.
Here is the recipe for the amazing blend of flavors that is the above-pictured Quinoa Salad with Pickled Brussels Sprouts. For the Pickled Brussels Sprouts recipe, click HERE.
Quinoa Salad with Pickled Brussels Sprouts
- 1 cup quinoa, cooked (follow instructions on the package, cooking is easy and fast!)
- 1 box cherry tomatoes; cut them in half
- 1 8 oz. jar of Pickled Brussels Sprouts with Peppers, finely chop peppers and chop sprouts in bite-sized pieces. Reserve the brine.
- 1 avocado, cubed
- 1/4 red or white onion (I prefer red) diced
- Red wine vinegar (to taste)
- Brine from sprouts pickle jar (to taste, and also for moisture)
- Table salt -- warning...add salt AFTER you add vinegar and brine, it may be salty enough without it.