Page 26 - MidWeek - March 8, 2023

26 MIDWEEK MARCH 8, 2023
‘Grain’ The Upper Hand With Quinoa
TABOULI WITH TRICOLOR QUINOA
Note: Keep a 1/2 cup of cooked quinoa on the side for picky eaters before mixing in the greens, just in case.
Ingredients:
• 1 cup quinoa
• 1 1/2 cups water, organic chicken
broth, or organic vegetable broth • 2 cucumbers, diced
• 1/2 cup cilantro, minced
• 1/4 cup mint leaves, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice or juice of fresh lemon
Directions:
Cook quinoa with water or broth in rice cooker as directed on package.
When done, pour into serving bowl and combine with chopped cucumber, minced cilantro, mint, olive oil and lemon juice.
Serve as a salad or starch.
By Candes and Poet Gentry
Try this simple, fresh side dish that can be prepared in minutes. You can get creative with this recipe and add in any assortment of seasonal fruits and grilled vegetables. Qui- noa can even be substituted for other grains like oatmeal and even be made into pasta. I encourage you to get to know this grain!
Hungry for more? Visit eatpono.org, follow @eatpo- no on Instagram, and learn about the Eat Pono Fund at Hawai‘i Community Founda- tion.
Caption. NAME PHOTO
Asuperfood cultivated and consumed by the natives in the Andes mountains of South America for over 5,000 years, quinoa is a great alternative to rice, hav- ing the added benefit of fiber and protein. Unlike most plant- based proteins, quinoa offers all the essential amino acids, making it a complete protein and a whole grain.
Eat Pono seeks to educate the community on eating nu- tritiously; thus, we offer qui- noa, sweet potato and yam as alternatives, to the traditional staples of rice and potatoes.
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