Quinoa Caribbean Salad

Although quinoa (pronounced “keenwa”) is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain."
 

To this day, it's an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain. With its soft texture and delicate taste, quinoa can be described as a mix between couscous and brown rice. 

Pureed Roasted Veggie Soup with Sprouted Grain Croutons

Quinoa
Caribbean Salad

Roasted Bell
Pepper Cumin Sauce

Chicken
Noodlicious Soup

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Also See Jodi's Superbowl Recipes for more healthy ideas!

Directions:

Rinse quinoa in water. If preparing according to package directions in a saucepan, double the liquid in ingredients above. If preparing Quinoa according to this recipe (steaming in a Krups Steamer), place rinsed Quinoa in rice steaming bowl. Add water, ½ cup pineapple juice, ginger and garlic. Stir, cover and steam for 45 minutes.

While Quinoa is steaming, sauté jumbo shrimp or chicken in reserved ½ cup pineapple juice and a “pinch” of cayenne pepper. Shrimp will be done when shell reaches a deep orange color. Peel and vein the shrimp. Cut into bite sized pieces.

Serves: 6

Ingredients:

• 2 cups quinoa

• 1½ cups chicken broth

• 1 cup pineapple juice (reserve ½ cup for sautéing shrimp or chicken)

• ¼ teaspoon ground ginger

• ¼ teaspoon garlic powder

• Cayenne pepper to taste

• 1 pound jumbo shrimp or chicken

• 8 oz. can water chestnuts—chopped

• 8 oz. fresh pineapple chunks—approx. 1 cup thinly sliced

• ½ cup carrots—shredded

• ½ cup fresh asparagus—blanched and cut

• ½ cup snow peas—blanched and cut

• ½ cup red, yellow or orange pepper—diced

Dressing: Roasted Bell Pepper Cumin Sauce