To be honest, I share my co-columnist Nick's sentiment about quinoa: I'm always suspicious of foods that are supposed to be healthy, or that I'm supposed to be eating. I realize it's not the most mature perspective—the stubbornness of refusing "just because" makes me feel more like a teenager than a serious eater—but with food, I'm ruthless if it doesn't taste good. I don't see the point. When and if healthy overlaps with deliciousness, I'm on board. Just not if it tastes like cardboard.
But as I think most people discover, quinoa is one of the healthy foods that is actually pretty wonderful. It's as healthy as brown rice, but cooks in a fraction of the time, providing protein in addition to carbs. This recipe from the New York Times treats the quinoa much like in a tabbouleh salad, tossing it with lime juice, cilantro, chopped tomato, red onion, and cucumber. A fresh green chile (jalapenos or serranos work well) adds a spicy kick. Fresh, light, yet filling, it's remarkable how great it tastes—and almost as good for lunch the next day as it is for dinner.
1 cup quinoaKosher salt2 cups diced cucumber (about 2 medium)2 cups finely diced tomatoes (about 2 medium)1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped1/2 cup chopped cilantro, plus several sprigs for garnish3 tablespoons extra virgin olive oil1 small red onion, finely minced (optional)2 tablespoons fresh lime juice1 tablespoon red wine vinegar or sherry vinegar1 avocado, sliced, for garnish
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