Quinoa is an ancient grain originating in the mountains of Bolivia, Chile and Peru. It’s also considered a complete protein, which means that it contains all nine of the essential amino acids. There are hundreds of different types of quinoas. The most common ones are white, red and black.

Quinoa Bowl

Makes 2 servings.

INGREDIENTS

1/2 cup multi-color quinoa

1 cup water

1/2 cup broken walnuts, toasted

3 cups fresh ready-to-eat spinach

1 small avocado, seeded peeled and sliced

1 cup cherry tomatoes, cut in half

1 cup shredded carrots

6 black olives

6 tablespoons reduced-fat salad dressing

A few sprigs fresh parsley (optional garnish)

DIRECTIONS

1. Add quinoa and water to a saucepan. Bring to a rapid boil over high heat. Lower heat to a simmer, stir and cover with a lid. Cook for 15 minutes. The quinoa should be tender but chewy.

2. Meanwhile, prepare the remaining ingredients: Toast the walnuts in a toaster oven or under the broiler for about 1 minute. Watch to see that they don’t burn.

3. Divide the spinach in half and place in two large dinner bowls.

4. Cut the avocado in half. Remove the pit and skin. Cut the halves into slices. Divide in half and place on one side of the bowls.

5. Add the walnuts next to the avocado and cherry tomatoes next to the walnuts. Add the carrots in the middle. Add half the olives to each bowl.

6. When the quinoa is cooked, divide in half and place on the side of the bowl next to the tomatoes. Drizzle the dressing over the ingredients. Garnish with parsley.