Quinoa is an ancient grain native to South America. It is a complete protein, and has a nutty taste and chewy texture.
Ingredients: ½ cup (125 mL) quinoa, rinsed
2 cups (500 mL) chopped broccoli florets
1/3 cup (75 mL) dried cranberries or raisins
¼ cup (60 mL) unsalted roasted sunflower seeds
¼ cup (60 mL) light mayonnaise
¼ cup (60 mL) plain yogurt
1 tsp (5 mL) grated lemon zest
1 tbsp (15 mL) fresh lemon juice
1 tsp (5 mL) liquid honey
Pinch salt
Pinch freshly ground black pepper
Directions:
In a saucepan, bring quinoa and 1 1/3 cup (325 mL) water to boil. Reduce heat to low, cover and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Transfer to a large bowl and let cool.
Add broccoli, cranberries and sunflower seeds to the quinoa.
In a small bowl, whisk together mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and pepper. Pour over quinoa mixture and toss to coat. Makes 8 servings.
Excerpted with permission from Better Food for Kids, 2nd Edition. By Joanne Saab, RD, and Daina Kalnins, MSc, RD. Text copyright 2010 The Hospital for Sick Children. Photograph copyright 2010 Robert Rose Inc. Published by Robert Rose Inc, 2010.
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