Quinoa is by far my favorite grains.  Let me give you a few reasons why.

• Contains all eight amino acids to make it a complete protein
• Has a protein content equal to milk
• High in B vitamins, iron, zinc, potassium, calcium & vitamin E
• Gluten-free; easy to digest
• Ideal food for endurance
• Strengthens the kidneys, heart, and lungs

I do all sorts of things with quinoa, and this is what I did today inspired by the mediterranean items that I have in my fridge, including an abundance of fresh arugula!

1/2 cup dry quinoa (I toast mine in pan first before adding water)
1 cup purified water

Allow to boil and then turn down to low for 20 minutes.  This was for one meal size portion, so edit your measurements to accommodate you and who you are sharing with, this makes a great side, too!

While quinoa is cooking prep and chop your other ingredients.  When the quinoa is cooked mix all other ingredients into the pan.  I added:

• Oven-roasted tomatoes
• Kalamata olives
• Olive oil (I used the oil that the tomatoes were stored in)
• Dollop of Tahini
• Dash of sea salt
• Dash of pepper
• Fresh Arugula

I mix each ingredient in, leaving the arugula for last.   Play around with your favorite flavors.  Substitute spinach or other greens for the arugula.   There are so many options!

I topped mine with hemp seeds, garlic gomasio, and avocado.  So delicious!!!!!  Enjoy!