Greens and grains are the recipe for a healthy salad

Quinoa has long been a mainstay of healthy cooking and is an important component of vegan cuisine. Quinoa is rich in protein and fiber and has various vitamins and B minerals. Quinoa also is a complete protein, which means it has all of the essential amino acids in the amounts the body needs.

Quinoa can be delicious in many forms and be an alternative to rice, pasta, couscous and other grains in cooking.

Green Quinoa Salad

Makes 6 to 8 servings as a side, or 4 lunch portions

Quinoa mix

12 ounces white quinoa, rinsed and dried

1 tablespoon coconut oil

1 teaspoon whole coriander seeds Pinch sea salt Salad

3 cups spinach, hand torn

3 stalks celery, diced

1 stalk from a fennel bulb, diced

1 green bell pepper, diced

1 large cucumber, diced with skin left on 11⁄2 avocados, diced

1 medium parsnip, peeled and diced

1⁄2 white onion, thinly sliced and chopped

1⁄2 cup chopped fresh cilantro

1⁄4 cup chopped fresh Italian parsley

1⁄4 cup chopped fresh dill

1 jalapeño, diced (with seeds if more heat desired)

2 garlic cloves, crushed and minced

10 basil leaves, chopped

2 tablespoons sesame seeds, toasted

1 tablespoon freshly ground black pepper

1. Combine the quinoa and coconut oil in a saucepan over mediumlow heat and cook, stirring, to gently toast until the color of the grain darkens slightly, about 2 to 3 minutes.

2. Add the coriander seeds, sea salt, and 4 cups room temperature water and bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Uncover and simmer for another 5 minutes.

3. Combine all the salad ingredients in a large bowl. Let the quinoa cool for 15 minutes, then add to the bowl and toss to help wilt the salad greens. Mix well.