|Source: An original recipe by Siona Sammartino, MS/DPD candidate ('13), copyright 2011.|
|Prep time: 5 minutes||Cooking time: 15 minutes||Total time: 20 minutes|
This nutrient-dense seed is an ancient Incan food that can be eaten similarly to a whole grain and has a rich protein profile. Juicy tomatoes and fresh aromatic basil jazz up quinoa’s flavor profile, leaving you satisfied. Packed with anti-inflammatory and low glycemic ingredients, this salad may be helpful for stabilizing blood sugar. Eat alone for a snack, or enjoy with fish or chicken and a side of vegetables for a complete meal!
Heat a 3-quart stainless steel stockpot on medium heat for 30 seconds; add quinoa and turmeric and heat for 30 seconds, then add 1/2 teaspoon salt and water, cover and bring to a boil. Reduce heat and simmer covered for 15-20 minutes and do not stir. Remove pan from the hot burner and allow grains to stand uncovered for 10 minutes then fluff with a fork into a medium-sized preparation bowl, and set aside.
Massage kale with 1/2 teaspoon salt in a large preparation bowl. Kale should shrink by half the volume. Then, squeeze the kale and discard the juices that come out of it. Add kale to the cooled quinoa and set aside.
Add tomatoes, basil and feta on top of quinoa and kale mixture. Whisk together oil, vinegar, garlic, 1/8 teaspoons salt (plus more to taste) and pepper in a glass mixing cup and drizzle on top of salad. Toss to coat and garnish with almonds. Store in the refrigerator covered for 5-7 days and serve at room temperature, cold or warm.