Quinoa is a gluten-free delicious grain that started being cultivated around 5000 years ago in the South of America where the Incas referred to it as Chisaya Mama meaning mother of all grains since it is a complete source of protein, rich in fiber, iron, phosphorus, potassium, copper and zinc and most importantly magnesium that’s essential for the good control of glucose and insulin in our body.
It is the fastest cooking grain and requires less time than rice to be cooked!Quinoa is also low in the glycemic index which means it will not spike your blood sugar too fast. Quinoa will cause blood sugar to be released at a lower pace into the blood. This feature helps lose weight and a better control of blood glucose.
Apricots are those beautifully orange colored fruits full of beta-carotene, fiber, rich in vitamin A, vitamin C and potassium. They are one of the first signs of summer.And, are originally from China but arrived in Europe via Armenia, which is why the scientific name is Prunus armenaica.
6 small apricots (around 150g) equal one portion of fruits.
In order to include apricots in one of my recipes, i decided to try this combination of cooked quinoa with diced apricots, oregano, dried thyme and a sweet balsamic dressing! The end product turned out to be another succulent quinoa based platter! It was shown on OTV yesterday during my live segment.. Here’s the recipe for you! I strongly recommend that you try it especially at night if you feel like having a light and consistent dinner!
Ingredients (for 1 or 2 persons)
1 cup of cooked quinoa
6 diced apricots
1/2 tsp oregano
1/2 tsp dried thyme
Dressing: 1/2 tsp mustard, 1 tbsp balsamic vinegar, water, 3 tbsp orange juice, 1tsp olive oil
Method of preparation
Mix the cooked quinoa with the apricots. Sprinkle oregano and thyme. Add the dressing and enjoy!
*You can add rocket leaves, green onions or “ciboulette” and dill!
This salad contains around 350 calories!
~*Dietitian Nicole Maftoum