Quinoa (pronounced KEEN-wah) is one of those questionable foods when it comes to classifying something as paleo or not. Some people (not me) call grass fed butter paleo. I call quinoa paleo. Whether or not you want to consider quinoa paleo the fact remains that it is a gluten free seed that is high in protein. This is a great source of protein for those who do not eat meat, or have only recently started to eat meat and cannot eat it every day. The original quinoa salad recipe comes from my friend Cameron who makes it as a great side for barbecues! This is my modified version that has replaced the ingredients that are absolutely not paleo.
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- Quinoa salad
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- Dressing
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- 2 diced jalapeño, 2 yellow and 1 green bell pepper
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- Rinsed quinoa
Ingredients:
1 1/2 cups quinoa
1 green bell pepper, chopped
2 yellow bell peppers, chopped
2 jalapeño peppers, seeded and diced
1 1/2 tbl. red wine vinegar
2 tbl. ground coriander
Dressing:
5 tbl. fresh lime juice
1 tsp. kosher or sea salt
2 1/2 tsp. ground cumin
1/3 cup olive oil
Method:
Place quinoa in a fine mesh strainer and wash thoroughly with cool water. In a sauce pan of salted boiling water, cook the quinoa for 10 minutes. Drain the quinoa and place in a mesh strainer over a pot with boiling water (the strainer and quinoa should not make contact with the water), cover quinoa with a tea towel, and steam quinoa for 10 minutes. Mix the peppers with the red wine vinegar. Transfer quinoa to a large bowl, when cool mix with peppers and coriander. Whisk together lime juice, salt, and cumin. While whisking drizzle in a constant stream of olive oil. Pour dressing over quinoa and mix well. Serve cold or room temperature.
Delicious Primal Cooking 
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