Have you tried quinoa yet? If you haven’t, this is the recipe for you.  Quinoa (pronounced “keen-wa”) is an ancient grain from the Peruvian Andes region. Technically, quinoa is a seed, not a grain, but is commonly referred to as a grain.

Quinoa is very high in protein, making it an excellent choice for vegetarians and vegans. It is also nutrient dense. It contains iron, fiber, magnesium, potassium, amino acids and other vitamins and minerals.

The key to making quinoa taste good is to make sure there is enough flavor infused into the grain.  On its own, quinoa is bland. Actually, that is an understatement. But if you make sure to get flavors in or around the grain, it can be delicious.

Quinoa is cooked almost exactly like rice. When it is cooked the germ of the seed becomes visible, like a small white string around the grain.

Because I was making a salad, I poured a strong vinaigrette over the quinoa right after cooking it, then let it cool.  Once it is cool, you can add chopped vegetables, beans, herbs or fruits.  I made my salad a complete protein by adding chickpeas and black beans, making it an ideal main dish salad.

To make the vinaigrette I used another of the seasoned honey vinegars sent to me recently by Honey Ridge Farms. The Sundried Tomato and Tarragon Honey Vinegar is perfect for vegetables and salads. Although the vinegar already has an incredible flavor, I added some herbs and spice to really make a bold vinaigrette.

I served the quinoa on a bed of Organic Rainbow Kale Salad from Cut ‘n’ Clean greens, which added another healthy and delicious dimension to this salad.  But you can use any kind of salad greens, such as arugula, spinach, spring mix, or whatever is your favorite.