It's Time We Talk about Quinoa

Quinoa, pronounced "keen-wah", are the seeds from a grain-like crop that is similar to spinach. (Yes, I just learned that.) For our purposes, since we use it like a grain, we will refer to it as a grain.

Quinoa is a complete protein, which means it contains all nine essential amino acids (the building blocks of protein). This feature makes quinoa an excellent option for vegetarians or vegans concerned with receiving enough protein in their diets. The grain is gluten-free, making it an appropriate addition to a gluten-free diet, consumed by those with celiac disease. Quinoa is also a good source of iron, dietary fiber, and B vitamins, making it an all-around healthy option for everyone.

So now that I've gotten you all riled up for experimenting with quinoa, here's a simple recipe to get you started.

Cover chicken thighs (or breasts) in balsamic vinegar, red pepper flakes, and a pinch of salt and black pepper. While the chicken is marinating, prepare the quinoa as you would rice (use a two-to-one ratio of water to quinoa, which simply means if you want one cup of quinoa, cook with two cups of water). Follow the directions on the package if you get lost.

Once the quinoa is done, season with extra-virgin olive oil, black pepper, and a dash of salt. Stir in diced cucumbers, fresh tomatoes, and crumbled low-fat feta cheese. Add any fresh herbs you like; I had planned on using parsley, but completely forgot about it and it's still sitting in the refrigerator...waiting to be used...

Saute, roast, or broil the chicken. Slice and serve alongside or combined with the quinoa.



The sweet, tangy flavor of the marinade paired well with the saltiness of the feta cheese. The quinoa has a creamy consistency, yet also retains a certain amount of crunch, creating a nice contrasting texture. This dish served as a delicious midweek meal, and was wonderful left over and eaten throughout the week.