The following is a guest post by PETA intern Jaime Johnson.
Quinoa is the king of grain-like foods. While not a true grain, quinoa packs complete protein into neat little seeds that are more closely related to tumbleweeds than to actual grains. This "pseudocereal" is a great staple for a plant-based diet and a tasty alternative to more well-known grains such as wheat, rice, and barley. I love the versatility of quinoa.
It can be enjoyed during all seasons and is delicious served either hot or cold. Summer is a great time to please your palate with plenty of colorful foods, and a pretty quinoa salad will enliven your senses.
This particular recipe, too, can be enjoyed either warm or chilled. I tossed together some of my favorite fruits and veggies, including fresh zucchini, golden beets, red bell peppers, and cherry tomatoes. I added fresh lemon juice, cilantro, and green onions to enhance the natural flavor of the fresh vegetables. This dish is great to share—it's perfect for picnics and potlucks and for proving to friends and family that vegans can get their protein from a plant!
My inspiration for this dish was color. Have fun with it, and don't be afraid to be bold with your choice of veggies! Quinoa recipes can easily be altered for any season or appetite, so what veggies would you add?
Colorful Veggie and Quinoa Salad3/4 cup quinoa1 1/2 cups water1 golden beet1 zucchini1 red bell pepper2 Tbsp. olive oil10 cherry tomatoes1/2 Tbsp. chopped cilantroJuice from 1 lemon3 green onions, sliced
Makes 4 servings
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.