Quinoa and Grapefruit Salad

Everyone says that whole grains are good for you.  They contains more vitamins, minerals and fiber than regular white rice.  But my husband hates brown rice or probably anything whole grainy.  He complains about the texture or chewiness.  I'm sure there are a lot of people just like him who find the taste of whole grains "too healthy."  If you are one of them, try quinoa!

So, how good is it?  According to Wikipedia, quinoa is an edible seed and a nutritional powerhouse.  Not only is it high in vitamins and minerals, but it also contains all the essential amino acids.  Plus, it's gluten-free, too!  I never would have thought this tiny thing would have had such a high nutritional value.  If you are interested in its complete nutritional information, just Google quinoa.  You'll find many sites with that information.

But most importantly, it doesn't have the dryness, toughness or "too healthiness" that you may have experienced with other whole grains.  In fact, my husband doesn't mind eating it at all.  Also, it takes only 15 to 20 minutes to cook, so it's perfect for people with busy schedules.  You can find quinoa in organic stores and the health food section of regular grocery stores.

Quinoa and Grapefruit Salad Print Recipe Quantity Ingredients 1/2 cup quinoa, rinsed 1 cup water 1/4 cup raisins 2 Tbsp apple cider vinegar 1 tsp honey salt pepper 1 1/2 Tbsp olive oil 1/3~1/2 grapefruits 1 tomato, cubed 4 inches cucumber, cubed 1 clove garlic, finely minced 2 Tbsp chopped Italian parsley Directions Cook quinoa: Combine the quinoa and water in a pot and bring to a boil over high heat.  Reduce heat to a simmer, cover and cook it for 10 minutes. Add the raisins and cook another 5 minutes.  When the quinoa is cooked, transfer to a plate and let it cool.  Make dressing: In a small bowl, whisk the vinegar, honey, salt, pepper until well blended.  Finish: Peel the grapefruits and completely remove the bitter white pith. Cut in between the membranes to release the grapefruit sections.  Remove all the membranes and tear each segment in 3~4 pieces. In a large bowl, combine the grapefruit, tomatoes, cucumber, garlic, parsley and quinoa. Pour the dressing over the quinoa mixture and toss until well mixed.  Season with salt and pepper if necessary.  Serve immediately or chill in the refrigerator for 30 minutes before serving. Serves 4~6