Quinoa (pronounced KEEN-wah) is an ancient nutritious grain.

3 1/4 cups (800 mL) water
2 tsp (10 mL) curry powder
1/2 tsp (2 mL) salt
1 cup (250 mL) quinoa, thoroughly rinsed and drained
1/2 cup (125 mL) dried red lentils, rinsed and drained
1/4 cup (50 mL) white wine vinegar
2 tbsp (25 mL) tomato paste
2 tbsp (25 mL) water
2 tsp (10 mL) curry powder
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) cayenne pepper
2 tbsp (25 mL) oil
1/4 cup (50 mL) thinly sliced green onion
4 cups (1 L) torn young Swiss chard leaves or baby spinach

Combine 3 1/4 cups (800 mL) water, 2 tsp (10 mL) curry powder and 1/2 tsp (2 mL) salt in a large saucepan. Bring to a boil over medium heat. Stir in quinoa and lentils; return to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from heat and let stand for 15 minutes. Transfer quinoa mixture to a bowl and fluff with a fork. Cool to room temperature. Meanwhile, to prepare dressing, whisk together next 6 ingredients (vinegar through cayenne pepper) until combined. Gradually whisk in oil until blended. Stir in green onion. Add dressing and Swiss chard to quinoa mixture and toss to combine. Serve immediately. Serves 6.

Cook's Note: The outer hull of quinoa contains a bitter resin called saponin. Quinoa must be rinsed thoroughly before cooking in order to remove this bitter coating.
Last updated on February 15, 2019