Quinoa is an awesome gluten free vegan protein source. The way I prepare it, you'll want to put it on and in everything. But first....make sure your soak it.
Soak quinoa for about 4 hours with water and a tablespoon of apple cider vinegar. I like to use the same pot I'm cooking in to soak as it saves on dishes. Soaking grains and beans in water and some type of acid breaks down the phytic acid which coats the grains. Phytic acid naturally protects the grains from bacteria and other critters.
By soaking your grains, you make them much better for absorption and assimilation. This is particularly important for vegans and vegetarians who rely on this versatile grain for it's protein content. Quinoa contains all essential amino acids so it is a complete protein and one cup (cooked) has 8 grams of protein. It is a superfood high in all the B vitamins, magnesium, and iron. It's high in fiber so it is great at balancing blood sugar and it's filling so with just one cup in a salad you will be satisfied for hours without feeling heavy, bloated or sleepy.
Go here to print this recipe: recipe_curried_quinoa.docx