Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"A woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it's messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn't afraid of a faceful of olive oil for that." - Nick Harkaway, The Gone-Away World

The refrigerator light goes on...

Quinoa is a great choice for side dishes and you should keep it in your pantry. It has tons of fiber and great texture with a slightly nutty flavor.

You can use it almost anywhere you would use rice. If you have a favorite rice recipe it works pretty much the same except your rice recipe is likely three to one liquid to rice and two to one works with quinoa. Bring the liquid to a boil and add the quinoa. Reduce the heat to a simmer. Unlike rice, you can stir it a bit and it won't get gummy and it'll keep your quinoa fluffy.

If you have a rice cooker, the same holds true. Use a two to one liquid to quinoa combination (two cups water to one cup quinoa). If you don't stir the quinoa you'll get a little browning at the bottom of the cook pan (depending on how your rice cooker works). I like this and will stir the quinoa just as the rice cooker is done because it offers a lovely caramelized flavor that enhances the nuttiness of the quinoa.

It's best to wait until just before serving to add the avocado or it will oxidize and turn brown.



Quinoa Salad with Tuna and Avocado

Servings: 2 | Serving size: about 2 cups salad

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and makes good leftovers.

1 cup water
1/2 cup quinoa
1 - 5 1/2 ounce can no salt added tuna in water (drained)
1 Tbsp. olive oil (divided)
2 tsp. white wine vinegar
2 large green onions (thinly sliced crosswise)
2 medium ribs celery (diced)
1/2 medium red bell pepper (diced)
4 ounces grape tomatoes (halved)
2 Tbsp. fresh dill leaves
1/4 tsp. salt
1/2 small avocado
to taste fresh ground black pepper

Quinoa Salad with Tuna and Avocado recipe from Dr. Gourmet

Place the water in a small sauce pan over high heat.

When the water boils, add the quinoa. Reduce the heat to a high simmer.

Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.

After about 5 minutes, remove the quinoa to a large mixing bowl, and after it has cooled place in the refrigerator to chill.

While the quinoa is cooking, place a large skillet in the oven and preheat to 325°F.

When the pan is hot, add 1 teaspoon of the olive oil to the pan, then add the leeks and the shrimp.

Roast for about 10 minutes, removing the shrimp when pink. Place the shrimp in the bowl with the quinoa and return to the refrigerator to chill.

Turn the leek over in the pan and finish roasting: about 20 minutes.

Remove and let cool slightly.

Slice the leek crosswise and add to the bowl with the quinoa and shrimp.

When the quinoa is cool, add the remaining 2 teaspoons of olive oil, celery, peppers, tomatoes, vinegar, blue cheese, salt, and pepper.

Fold together until well blended.

Chill well. The salad is best if it is chilled overnight before eating.

Nutrition Facts

Serving size: about 2 cups salad

Servings: 2

Amount Per Serving

Calories 467 Calories from Fat 189
% Daily Value
Total Fat 21g
    Saturated Fat 3g 14%
    Monounsaturated Fat 13g
    Trans Fat 0g
Cholesterol 33mg 11%
Sodium 402mg 17%
Total Carbohydrates 41g 32%
    Dietary Fiber 12g 46%
    Sugars 6g
Protein 30g
Vitamin A 19% Vitamin C 97%
Calcium 8% Iron 21%
Vitamin K 88 mcg Potassium 1393mg
Magnesium 155mg