Me weekend was spent in a hot and heavy relationship with about 20 bowls of this…

I’m pretty much obsessed with quinoa lately. I love the texture, taste, and especially the nutritional value. According to good ole Wikipedia…

In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

My mother-in-law gave us her AMAZING sundried tomato & mushroom quinoa salad recipe, so the hubby & I (okay, maybe not I) cooked up a batch and I have been so obsessed with it that I wanted to share it with you. The hubby also took the liberty of adding a couple twists of his own which sent this salad over the top…

Ingredients:

• 2 cups quinoa (rinsed thoroughly… although we forgot to do this, but ate it anyway… and we’re still alive)
• 4 cups low-sodium chicken broth (or just water if you’re a veg)
• 1 package of sundried tomatoes (not in a can… in a bag)
• 1/2 cup minced garlic
• 3 small lemons (zest & juice)
• A bunch of chopped green onion 
• A bunch of chopped cilantro 
• Big-o pile of chopped fresh basil
• 8-10 chopped medium sized crimini mushrooms (or whatever kind you like)
• Splash of olive oil
• Splash of white wine (optional)
• Salt & Pepper (to taste)

Bring chicken broth to boil, add quinoa, reduce to simmer, cover & cook for 20 minutes. Set aside. Heat olive oil in skillet. Add green onions, garlic, mushrooms & sundried tomatoes. Throw in a splash of white wine (if ya have it on hand). Cook about 5 minutes. Mix in basil, cilantro, lemon, salt & pepper. Toss with cooked quinoa. Chill (or don’t) and dig in!