It’s not an easy task to get my clients to try whole grains. For many, visions of granola eating, Birkenstock wearing 60′s types dance in their head and a no thank you is usually their response.
Believe it or not, there is a part of me that agrees with them. Whole grains can taste dusty and musty, so preparing them is somewhat of a special art. But without having to get a degree in whole grain cookery, one of the keys to enjoying whole grains is to start with the tastiest and easiest ones to prepare.
On my hunt this week for fabulous food finds, I came across a new product by one of my favorite companies, Alter Ego. Their Rainbow Quinoa is a divine blend of different hues of quinoa that when cooked look a whole lot better than anything served in the decade of Woodstock. Quinoa is my go to grain when I have a whole grain newbie on my hands as it’s so easy to cook. The Alter Ego Rainbow Quinoa is just delightful in the summer salad below or just enjoyed as a nice side dish.
It might be a hard sell for nutritionists to convince their clients to choose healthier foods, but with products such as the Rainbow Quinoa, it just got a bit easier.
RAINBOW QUINOA SALAD
2 cups low sodium chicken or vegetable broth
1 cup Alter Ego Rainbow Quinoa
1 cup seeded and diced tomato
½ cup seeded and diced cucumber or celery
½ cup fresh chopped mint leaves
2 scallions, minced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
½ tablespoon red wine vinegar
1 tsp Kosher salt
freshly ground white pepper to taste
1. Bring the broth to a boil in a small saucepan. Add in the quinoa, bring to another boil, lower the heat, cover and simmer for 15 minutes or until quinoa absorbs the liquid. Fluff the quinoa with a fork and transfer to a bowl. Cool completely.
2. Add the remaining ingredients to the quinoa, cover and refrigerate for 1 hour. Bring to room temperature to serve.