Early Sunday morning, I left Massachusetts and headed to Texas in order to be with my dad for his open-heart surgery Monday morning. (All four of us siblings were able to be there!) He had his aortic valve replaced, and we have spent the week together in the hospital where he is recovering very well. We attended a “heart healthy diet” class together yesterday morning, and that got us talking about what he wants to eat next week when we get him home. (I will be with him for most of the week, and he keeps hinting about food!) He’s been mentioning things like baked chicken, homemade chicken soup, and salmon. The surgery was not a bypass surgery or due to any build-up of plaque, but rather a diseased or defective valve. He has low blood pressure and low cholesterol, but it’s never a bad idea to make healthy food choices.

He also made the decision to eat gluten free over a year ago even though he has not tested positive for Celiac disease. He figures that if his kids and grandkids have gluten sensitivities, then he must have the gene and the tendency toward intolerance as well. (I think that’s a pretty impressive sacrifice for a 71 year old Texan who enjoys his flour tortillas, bread ,and belgian waffles!) So, as we’ve been talking about meals, I’ve been thinking about getting him to try quinoa. And after studying a few different recipes, I think I’ve come up with one that will satisfy the Tex-Mex cravings, and still be heart and gut friendly!

Southwest Quinoa Salad

Planning to serve this as a side for grilled salmon or chicken breast!