A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. Source: The World's Healthiest Foods
1 c. quinoa, rinsed and drained 2 c. vegetable stock 1/4 c. onion, minced 1 zucchini, diced 1 yellow squash, diced 1 green bell pepper, diced 1 carrot, diced 1 bunch arugula, washed 1 bay leaf 1 tsp. pepper 2 tsp. salt Balsamic Syrup scallion oil
Preheat oven to 350 degrees. Place onion in an oven proof saute pan with 1 teaspoon olive oil and sweat onion on stove until translucent. Add quinoa and toast until grain released a nutty aroma. Add stock, bay leaf, pepper and salt and bring to a boil. Place in oven and cook 18-20 minutes or until liquid is absorbed. Remove from oven and spread grain on baking sheet to cool. Meanwhile, lightly saute the vegetables, minus arugula, until tender crisp. Let cool. When cool mix diced vegetables, quinoa, arugula and balsamic syrup. Garnish with scallion oil. To make balsamic syrup: In a saucepan, reduce 3 cups of balsamic vinegar until thick and like a syrup. To make scallion oil: In a blender, blend together 1 cup of olive oil and 2 bunches of scallions until smooth.
10 ears corn, shaved 2 red bell peppers, chopped 3 jalapenos, chopped 1 bunch green onions, chopped, tops only 1 basket cherry tomatoes, halved 1 c. black beans, cooked 2 T. extra virgin olive oil 4 limes, juiced
Heat olive oil in a large saute pan. Add the vegetables and lightly saute. Add beans and juice of 4 limes. Serve over a bed of arugula or baby lettuces.