FYI: I have decided to make Sunday the day I share some culinary creations with you. So, clear up the kitchen counter and we’re gonna get cookin’. And remember when you finish making this dish – you have to share it with someone you love.
Make your Sunday a truly Eat-Pray-Love Day!
The grain :Incan in origin
The recipe: Grecian- inspired
a colourful and healthy dish
to enjoy with family and friends
(Source: The World’s Healthiest Foods)
“Quinoa – a recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year.”
“The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or ‘mother of all grains’, and it was the Inca emperor who would traditionally sow the first seeds of the season using ‘golden implements’. During the European conquest of South America, the Spanish colonists scorned quinoa as ‘food for Indians’, and even actively suppressed its cultivation, due to its status within indigenous non-Christian ceremonies. In fact, the conquistadores forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead.”
dried cranberries or raisins
long beans (chopped 1″ long)
salt & pepper to taste
fresh parsley, finely chopped
lemon (1/2 to 1 lemon, accdg to preference)
optional: slivered almonds, pitted kalamata olives
- Boil 2 cups of water in a pan. Add 1 cup of Quinoa and cover. Cook in medium heat for 20 mins.
- Check in 15 minutes, and stir quinoa. cover and cook for the remaining 5 minutes.
- When Quinoa is cooked, remove cover and stir. Allow to cool for 5-10 minutes. Set aside.
- Meantime, prepare all your veggies, feta cheese, nuts, cranberries and parsley in a big salad bowl.
- Toss in cooked quinoa.
- Prepare the dressing in a small bowl.: 1-2 tablespoon of olive oil, 1/2 tsp each salt and pepper, lemon & Greek seasoning. Drizzle salad with the dressing.
- Chill or serve immediately. This salad can be enjoyed fresh from the pan or cold from the fridge. Best consumed within 3 days.
Delicious, nutritious Quinoa for you and your family to enjoy. Also great to take to a potluck.
Happy Healthy Eating!!!