Try this quick and healthy salad.

Quinoa [KEEN-wah] tastes something like a cross between millet and wild rice, with a faint hint of mustard.  Quinoa contains more protein than any other grain and considered a complete protein because it contains all eight essential amino acids.  Its also higher in unsaturated fats and lower in carbohydrates than most grains and provides a rich and balanced source of vital nutrients.

QUINOA SALAD WITH HERBS

Yield:  Serves 4

1 cup quinoa  [KEEN-wah] (found in the bulk foods section of Whole Foods or Sunflower Market)

2 cups water

1 bulb lemongrass, bottom 2 ½ inches only, finely chopped (1 ½ tablespoons), or 1 ½ teaspoons dried lemongrass, placed in a tea ball or tied in cheesecloth

1 small jalapeno chile, finely chopped

¼ teaspoon kosher salt

¾ cup chopped fresh cilantro

¼ cup chopped fresh mint

2 tablespoons finely chopped red onion

3 to 4 tablespoons fresh lime juice

3 tablespoons unsweetened coconut milk

3 tablespoons (3/4 ounce) dry-roasted peanuts, chopped

6 to 8 fresh basil leaves (optional)

Place the quinoa in a medium, heavy nonstick skillet and toast over medium heat, tossing and stirring, until it is golden brown and fragrant, about 6 minutes.  Transfer to a medium saucepan.

Add the water, lemongrass, chile pepper, and salt.  Bring to a boil over moderate heat, reduce the heat to a simmer, cover tightly, and cook until all the liquid is absorbed, about 12 minutes.  Transfer to a medium bowl and fluff with a fork.  Let cool completely.

Add the cilantro, mint, and red onion to the quinoa and toss to combine.

In a small bowl, combine the lime juice and coconut milk.  Drizzle it over the quinoa and toss again.  Cover and refrigerate until ready to serve.

Just before serving, stir in the peanuts (if you add them more than an hour ahead, they will lose their crunch).  Garnish, if desired, with torn or thinly sliced basil leaves.

Store the salad, covered, in the refrigerator for up to 2 days.