I have been enjoying this refreshing quinoa salad for many years. It is one of my oldest recipes which I make very often.  It is flavorful and highly nutritious so it is a great addition to your weekly meal planner. It goes very well with other salads and wraps of your choice or with my famous Master Chef Kebabs. Midsummer is definitely a perfect time to make it whether on weekends for barbeque or during the week for work. The great advantage of this meal is that you don’t need to heat it up and it last long time in the fridge without losing its freshness. 

I addition to that, quinoa is another one of the superfoods that rightfully gained popularity in the last few years.  This ancient grain is a truly gift to our body, because of its complete nutrient richness.

When the nutrient composition of this food is analyzed in depth, the results are unusual and striking. While quinoa can be eaten in the same way as a grain, or ground into flour like is so commonly done with grains, it lacks some important nutritional shortcomings of grains. One of the shortcomings overcome by quinoa involves its protein content. Most grains are considered to be inadequate as total protein sources because they lack adequate amounts of the amino acids lysine and isoleucine. The relatively low level of both lysine and isoleucine in the protein of grains is what causes these amino acids to be considered as the limiting amino acids (LAAs) in grains. In other words, these LAAs prevent grains from serving as complete protein sources in our diet. By contrast, quinoa has significantly greater amounts of both lysine and isoleucine (especially lysine), and these greater amounts of lysine and isoleucine allow the protein in quinoa to serve as a complete protein source. Read more