Colorful Quinoa Salad

Quinoa was once considered "the gold of the Incas”. The Inca civilization referred to it as ‘chisaya mama’ or mother of all grains. A highly nutritious food from native South America, quinoa was considered sacred and used in many religious rituals. Quinoa has a delightful characteristic all its own.

As it cooks, the outer germ around each grain twists outward forming a small white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates an interesting texture combination and pleasant "crunch" when consumed. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland.

Quinoa is gluten free and higher in amino acids than most conventional modern grains. It’s a complete protein that contains all the essential amino acids, especially lysine, which is required for tissue grow and cellular repair.

Quinoa has a high content of manganese and is a good source of magnesium. These minerals act together as antioxidants helping the body rid itself of dangerous cancer cells and other diseases. High copper levels present in quinoa aids in the formation of skin melanin and hemoglobin.

Quinoa is low in saturated fat and like all plants has no cholesterol. It is a good source of calcium, which is extremely important for the growth of healthy teeth, bones and skin. It is a wonderful source of insoluble fiber and clean burning easy-to-digest carbohydrates that serve as an efficient form of biological gasoline for children and athletes.

Before cooking, the seeds should be rinsed to remove their external, bitter and resin-like saponins. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before cooking to remove any of the powdery residue that may still be present. The presence of saponin is obvious by the production of a soapy looking "suds" when the seeds are swished in water. Placing quinoa in a strainer and rinsing thoroughly with water easily washes the unwanted saponins away.

Instead of reaching for rice, breads, pasta or wheat products, incorporate quinoa into your diet you’ll love the way it tastes and feels in your body. This recipe is only the beginning of the many different combinations that can be used with quinoa. Any time of the year, winter, spring, summer or autumn, it’s time for quinoa! Get creative!

This recipe will keep in the refrigerator for a few days. Take your quinoa salad to a potluck or BBQ, everyone will love it.

Preparing Quinoa

• 1 cup dry quinoa
• 1 1/2 cups cold water
• Optional: 1/2 tsp salt

Quinoa Cooking Directions

1. Optional: Soak the quinoa in fresh water for a few hours in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give a bitter taste
2. If you don't have time for a longer soaking, use hot water and soak for five minutes.
3. To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the last
4. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired
5. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer
6. Cook for 15 minutes
7. Remove quinoa from heat and allow to sit five minutes with the lid on
8. Fluff quinoa gently with a fork and serve

This recipe can be doubled or tripled.

Colorful Quinoa Salad Ingredients

• 4 cups premade quinoa
• 1 cup snow peas cooked
• 1cup green onions chopped
• 1 stalk celery chopped
• 1 carrot chopped
• ½ orange pepper chopped
• ½ yellow pepper chopped
• ½ red pepper chopped
• 1 medium sized firm tomato chopped
• 1 medium sized cucumber unpeeled and chopped
• ¼ cup basil, mint or oregano chopped
• 2 tsp crushed red chilies (optional)
• Sea Salt and Course Black pepper to taste

Optional additions

• ½ cup chopped walnuts, sunflower seeds, cashews or pine nuts
• ½ cup dried unsweetened cranberries
• ½ cup currants or raisins
• ½ cup black Greek olives
• 1 cup garbanzo beans
• 1 cup black beans
• 1 cup Goat’s feta cheese crumbled
• 1 cup freshly grated parmesan cheese

Dressing

• In a jar add these ingredients and shake:
• Juice from 2 freshly squeezed lemons
• ½ cup extra virgin olive oil
• 1 tsp. Dijon mustard
• 1 Tablespoon freshly grated garlic
• 1 Tablespoon freshly grated ginger

In a large bowl mix in all ingredients together, stir in dressing and mix thoroughly. Cover and place in the refrigerator for one hour to soak in the flavors. Enjoy.

Serving Suggestions

• Make sure to chop all the vegetables in uniform pieces.
• For a winter warming and savory salad, omit the cucumber and sauté all the vegetables in olive oil or coconut oil.
• For Tahini Dressing: add 3 tablespoons of Tahini to the dressing.
• For Asian flavor: add ¼ cup tamari or Bragg’s Liquid Aminos, omit Dijon mustard.

This dish is great with added cubed chicken or fish or shrimp.

Bon Appetite!...TKH