Rich’s Morrocan Mint Quinoa Salad

The health benefits of quinoa are amazing and the versatility of this seed is equally as amazing. I was trying to find something else to do with my quinoa when I had a bright idea for something interesting. Why not try a cold quinoa dish? I prepared my quinoa and began to just add a few items to it until I came up with something colorful and yummy. This is a great dish for vegetarians and non vegetarians alike. It’s fresh and light and is best served cold.

1 Cup Quinoa

1 Diced Green Bell Pepper

1/2 Cup chopped peanuts

1/2 Cup Basil, Mint, Parsley

3-4 teaspoons Olive Oil

Sea Salt

Cracked Pepper

Cook Quinoa in Rice cooker and allow to cool completely or chill in the refrigerator. Once cool, add all other ingredients and mix well. Allow to sit in the refrigerator for a few hours and serve.

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About Rich Thurman III B.Sc, MA, CSCS, NSCA-CPT
Rich has a Bachelors of Science in Physiological Science from UCLA and a Masters of Sports Management from USF. He is certified by the National Strength & Conditioning Association, (NSCA) as a Personal Trainer (CPT) and Strength & Conditioning Specialist (CSCS). He is primary author of The Fitness Library and writes for various other publications, including the San Francisco Police Officer's Association. Rich is the founder of Xodus Fitness, which offers Fitness Consulting & Personal Training, Urban Body Transformation Bootcamps, Corporate Wellness. Rich also conducts Workshops and an annual lecture at the San Francisco State University Kinesiology Department. Please feel free to contact through any of the links below to inquire about professional services or opportunities.

5 Responses to Rich’s Morrocan Mint Quinoa Salad

  1. Linda says:

    I’ve been thinking using quinoa instead of cracked wheat in a taboulleh recipe.

    • Funny you should mention that Linda. I was recently given a recipe book by an Indian client and I saw a photo that looked like the photo of my recipe. So I looked for the recipe to see what it was and it nearly had the same ingredients. Just a few differences. It was taboulleh and it had cracked wheat. You beat me to the pinch as I will be posting quinoa as an alternative in that recipe. Thanks for your comments.

      • Volker says:

        Delicious Rich! Just one comment: since peanuts carry an allergen for all human beings and it is just a matter of the strength of the individual immune system if we show signs of allergy or not when eating peanuts, I’d suggest to replace the peanuts by other nuts to get the related nutrients and benefits but to avoid stress for our body. However, thanks for the great recipe and I’ll try it very soon – on the way to buy the ingredients 😉

      • Awesome! Hey, you’re right. I actually was going to put disclaimer because I know a lot of people are allergic to peanuts, however I refrained. I’m glad I did because I got this real gem of information from you that everyone has an allergy to peanuts at a different intensity. I will definitely look that up. I don’t often have peanuts. Usually use walnuts, almonds and cashews for my daily nut intake.

        Anyway, glad you liked the recipe. I’m still using the Quinoa that I purchased last time I visited Kuala Lumpur. Thanks for taking me to that restaurant to purchase it. I need to take another trip that way to pick up more as I’m running low. Thanks for the comments

      • So, for people allergic to tree nuts an alternative choice would be sunflower or pumpkin seeds as a replacement. The taste will be slightly different of course, but they are seeds and not nuts so it should be a good healthy alternative.

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