Inca Trail Quinoa

A hearty dish with plant-based protein from quinoa and plenty of colorful veggies!  This recipe was inspired by a group of amazing high school young women who did service work in Peru and then hiked the Inca Trail to Machu Picchu (eating plenty of quinoa along the way!).  

WHAT YOU NEED:

1 cup dry quinoa (white, red, black or tri-colored), cooked according to package directions (approx. 2-1/2 cups cooked)

1/4  head red cabbage (about 1/2 lb.), cut into strips, then finely diced

2 large carrots, peeled and finely diced

1/2  red onion, chopped

1/8 tsp. freshly ground black pepper

1 Tbsp. Dijon mustard

2 medium limes (for 4 Tbsp. fresh lime juice and 1 tsp. grated lime zest)

2 Tbsp. red wine vinegar

1/4 cup olive oil

Fresh mint or basil, about 8 leaves or 2 Tbsp. chopped (can also use another fresh herb or dried herbs)

 MAKING IT:

Cook quinoa according to package directions.  Cool completely.

Finely chop cabbage, carrots and onion (or use a food processor).  Using micro-plane, zest the 2 limes; set grated zest aside.  Using lime juicer, juice the limes; set juice aside.

In a large bowl combine ground pepper, mustard, lime juice, vinegar and olive oil; whisk until blended. 

To the bowl with dressing, add cooked quinoa, cabbage, carrots and onion. Mix well. Stir in lime zest and chopped herbs.  Refrigerate until served.   Makes about 4 cups.

TIP:   Make it a main dish by adding a protein like tofu, beans, cheese, or cooked lean meat, poultry or fish. Try with other whole grains such as barley, brown rice, bulgur, farro. 

Nutrition Information per serving (About ½ Cup): 150 Calories; 8g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Chol; 70mg Sodium; 17g Total Carb; (3g Fiber; 3g Sugars); 3g Protein; 20% DV Vitamin A; 30% DV Vitamin C