Quinoa Salad

Quinoa is another very old food hailing from South America, specifically from Peru, Chile and Bolivia. It likes the cooler temperatures and higher altitudes. It is estimated to have been around between 3000-5000 years, for human consumption, but it has been around a lot longer and was fed to animals much earlier. Together with corn (maize) and potatoes, quinoa was a staple to pre-Columbian Inca, Aymara, and Quechua peoples, among others, until the Spaniards came. Quinoa was almost eliminated completely when the Spaniards came to South America, but it has definitely made a come back and is still a staple in South American foods.

Quinoa is a very healthy “grain”. It is a good source of protein and is loaded with fiber. Quinoa is kind of tricky though. Because it has many similarities to grains, people think of it as a grain. I thought it was too, to be honest. However it’s really a member of the same family as spinach and sugar beets, the goosefoot family. It’s not really a grain at all, but is instead a seed. Related to some weeds, the quinoa plant is broad-leafed and grows to be 3 to 9 feet tall. It is an aesthetically unique and pretty plant. The seed heads can be just about any color like red, purple, orange, green, black or yellow and the stalks are a deep magenta.

I like to give us a wide variety of different kinds of foods in our diet. We basically eat just about everything, which I believe is a very good, healthy thing. We don’t eat a lot of quinoa, but every now and I add it to our menu. This time I made it as a salad, similar to tabbouleh.

Quinoa Salad

1 1/4 cups quinoa

1 2/3 cups water

1/2 cup green onions

1/3 cup chopped pistachios

1/4 cup Peruvian peppers, optional

1/4 cup cilantro

salt & pepper to taste

2 TBSP lemon juice

1 tsp cumin

1-2 tsp citrus seasoning or lemon zest or orange zest

2 TBSP olive oil

1 TBSP lemon olive oil, optional

1 TBSP lemon balsamic vinegar, optional

Add the water and the quinoa together, with a little salt and olive oil. Bring to a boil, then reduce the heat, cover and simmer for about 10 minutes, or until the liquid is absorbed. Then fluff the quinoa and let rest for about 5 or so minutes.

Make the dressing by combining the oils, seasonings and balsamic vinegar. Set aside.

Toss all the other ingredients together well, then add the dressing and toss together again. 

This delicious and healthy salad is best when eaten either warm or at room temperature. It goes very well with chicken or pork or lamb. We had it a couple of times, once I believe with chicken and once again with lamb. It worked very well with both.

Happy New Year everyone. I hope 2024 is filled with happiness, good health and prosperity for all. ’Til next time.