by Chef Valerie Wilson
Quinoa (pronounced ‘keen-wa’) was the mother grain of the Incas. They considered it sacred and held ceremonies honoring quinoa. In South America, in the high altitudes of the Andes mountains, quinoa has been grown, harvested, and eaten since at least 3,000 B.C. Because of its hardiness and ability to survive at such high altitudes, quinoa is considered a strengthening food.
Although botanically, quinoa is a fruit, we classify it as a whole grain. In fact, quinoa is the signature whole grain for summertime. It feeds and nurtures your brain and your heart. As one of the easiest whole grains to digest, it gives us a tremendous amount of energy to be able to be very active in the summertime. Quinoa is also high in protein.
Quinoa is high in calcium, phosphorus, iron, vitamin E, magnesium, and manganese and is a complete protein. Quinoa is high in quercetin and kaempferol, two flavonoids that have anti-inflammatory, anti-viral, anti-cancer, and anti-depressant properties.
Quinoa cooks up quickly and has a nutty flavor, making it ideal for creating cold salads and perfect for a spring or summer meal.
Quinoa Broccoli Corn Salad with Lemon Basil Dressing
1 cup quinoa
2 cups water
1 cup corn
2 cups broccoli (cut up)
1 cucumber (seeds removed and diced)
2 scallion (thin slices)
2 radishes (diced small)
1 small carrot (grated)
1/3 cup toasted sunflower seeds
Dressing:
¼ cup lemon juice
2 T. olive oil
2 T. fresh minced basil (or two tsp. dried basil)
½ tsp. sea salt
Put the quinoa and water in a pot and bring to a boil. Reduce to the lowest possible temperature, cover, and simmer for 15 minutes until all water has been absorbed. Let sit for 5 minutes. Put the quinoa in a large mixing bowl. Add the corn to the warm quinoa, and the heat will lightly steam the corn. Steam the broccoli for approx. 3 minutes until fork tender. Add to the mixing bowl. Add the rest of the vegetables and sunflower seeds. Whisk together the dressing ingredients. Pour over the salad and mix it all together.
