Quinoa is a whole grain excellent for diabetics. Because of its low glycemic index, it has very little impact on your blood sugar level. It is a source of complete protein, packed with antioxidants, fiber, vitamins and minerals. You can use it in place of white rice in your meals.
This refreshing and filling salad that combines quinoa, avocados and other veggies, is a great side dish for summer barbecues.
- 1/2 cup uncooked quinoa
- 1 cup water
- 2 ripe avocados, cubed
- 4 cherry tomatoes, quartered
- 4 horse radishes, sliced
- 2 Tbsp cooked corn
- 2 Tbsp pickled cucumbers, sliced
- 1/3 cup finely chopped purple onion
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt pepper
Put quinoa in a mesh strainer and rinse thoroughly to remove a bitter taste. Put in a 1-1/2-quart saucepan together with water. Bring to boiling and simmer, covered, about 15-20 minutes or until liquid is absorbed and quinoa is cooked.
Transfer quinoa to a medium bowl, let cool to a room temperature. Add tomato, radishes, corn, pickled cucumbers and onion; stir to combine.
In a small bowl, whisk together olive oil, lemon juice, pepper and salt. Add to quinoa mixture together with avocados; toss to coat.
This recipe was first published on: April 26, 2013