Quinoa Salad

QUINOA (pronounced "KEEN-wa) is a staple of many gluten-free and vegetarian diets. While it is in fact a seed, quinoa is prepared and used like a grain. Originally grown in the Andean region of Central and South America by the Inca Indians, quinoa is nutty in flavor, rich in amino acids,  and has the highest protein content of all grains. It is also high in unsaturated fat and lower in carbohydrates than most grains. My favorite quinoa recipe is based on one found in "Bon Appetit" magazine.

QUINOA SALAD
Ingredients

1 tbsp. sherry vinegar

1 sm. clove garlic, minced

3 tbsp. extra-virgin olive oil

½ tsp. kosher salt

¼ tsp. fresh ground pepper

½ sm. shallot, minced

3 medium-size tomatoes (about 1 lb.), cut into 1-inch cubes

1/3 cup yellow or orange bell pepper, cut into ½ inch squares

¼ English cucumber, halved lengthwise and sliced into ¼ inch half moons

4 (6 oz.) skinless halibut fillets

2 cups cooked quinoa (prepared according to package directions and drizzled with olive oil and salt and pepper to taste), at room temperature

1 cup whole basil leaves

½ pound mozzarella, cut into ½ inch cubes, lightly salted

Directions

In a large bowl, whisk together first five ingredients. Add shallot, tomatoes, bell pepper, cucumber and lightly toss. To the tomato mixture, add quinoa, basil and mozzarella cubes and toss. Can be served room temperature or cold. Serves approx. 4