Quinoa, pronounced “kEEn-wah” is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. You can find Quinoa throughout the year at most local health food stores or Whole Foods.
Quinoa is an excellent source of protein, and unlike other grains, is not missing the amino acid lysine, so the protein is more complete (a trait it shares with other “non-true” grains such as buckwheat and amaranth). Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and folic acid. For those who can’t eat gluten, you’ll be happy to hear it is gluten-free. Don’t forget that maintaining a healthy diet increases your ability to stay healthy and feel young.
Although you may think of quinoa as a grain, it is actually the seed of a plant that is actually related to beets, chard and spinach.
Here is a tasty quinoa recipe perfect for spring!
Quinoa Salad Recipe with Yellow Grape Tomatoes, Kalamata Olives, Basil and Mint
Make this tabbouleh inspired quinoa early in the day, allowing the Mediterranean flavors deepen as it chills.
You’ll need:
1 clove of garlic, peeled
2 1/2 to 3 cups cooked quinoa
A handful of sweet grape tomatoes- yellow is low acid, and delicious
1 carrot, grated
4 scallions, sliced (white and light green sections)
1/4 cup Kalamata olives, whole or pitted and chopped
1/3 cup slivered nuts- pecans, almonds or walnuts
Sea salt and pepper, to taste
1 tablespoon chopped fresh basil leaves
1-2 tablespoons chopped fresh mint leaves
Extra Virgin Olive Oil
Juice of 1-2 lemons or limes, depending upon size
Rub the clove of raw garlic inside a glass or ceramic salad bowl.
While the cooked quinoa is still a bit warm (but not steaming hot) scoop it into a bowl and fluff with a fork.
Halve or quarter the yellow tomatoes and add them to the bowl. Add in the grated carrot, sliced scallions, Kalamata olives, and slivered nuts. Toss lightly to combine.
Season with sea salt and ground pepper. Add the chopped fresh herbs. Drizzle the salad with extra virgin olive oil- enough to moisten. Toss to distribute. Squeeze a lemon or a lime all over the salad and toss.
Give it a taste and adjust the seasonings if needed. When the seasoning tastes right, cover and chill until serving (at least one hour, but a few is even better).
Before serving, taste again and readjust seasonings if you need to.
Makes 4 to 6 servings.
Dr. Berger is a renowned leader in cosmetic and anti-aging medicine, bringing over 25 years of diverse medical experience to his practice. He earned his medical degree from the University of Ottawa and completed advanced training in Internal Medicine and Clinical Pharmacology at McGill University. Dr. Berger was board certified by the American Board of Emergency Medicine for two decades and is a diplomat of the American Board of Anti-Aging and Regenerative Medicine.
Throughout his distinguished career, Dr. Berger has developed expertise in clinical and medical management, pharmacology, nutraceuticals, emergency medicine, cosmetic surgery, cosmetic medicine, anti-aging, holistic, and regenerative medicine. Dr. Berger’s unique approach blends traditional Western medical training with integrative and preventative therapies, including Eastern Medicine. He is passionate about helping patients achieve both inner health and outer beauty, believing that a balance of anti-aging medicine and non-surgical cosmetic therapies is key to emotional, physical, and mental well-being. By combining the latest medical advancements with holistic care, Dr. Berger empowers his patients to look and feel their best, while also focusing on prevention and long-term wellness.
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