YIELDS: 4 servings

Quinoa is higher in protein and lower in carbohydrates than other grains, and is a great whole-grain, gluten-free substitute. This light, refreshing salad is easy to prepare.

INGREDIENTS:

• 1 cup quinoa, rinsed
• ½ avocado, diced
• ½ medium tomato, diced
• ¼ medium, sweet or Vidalia onion, diced
• ½ Tbsp cilantro
• ½ Tbsp parsley
• salt and pepper
• olive oil (optional)

PREPARATION:

In a covered medium sauce pan, bring 2 cups of water to a boil. Add rinsed quinoa and decrease heat to simmer. Cover and cook until all liquid has been absorbed (12 to 15 minutes). Let cool. In a mixing bowl, combine quinoa, avocado, tomato, onion, cilantro and parsley. Mix. Add salt and pepper to taste. Those that like a moister salad may add olive oil. Plate and garnish with parsley sprigs.

Recipe submitted by Dr. Lisa Rhodes, doctor of podiatric medicine and licensed acupuncturist. June 2012

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