Quinoa is a gluten-free seed that is a good source of protein, fiber and antioxidants.
Originating in the Andean highlands, it was a prized crop for the Inca, who called it “chisaya mama,” the mother of all grains, though it is not a grain but a seed.
Quinoa can be found in most supermarkets. Certain brands come pre-rinsed, which saves energy, as it is a laborious process to wash away quinoa’s bitter natural coating.
For this dish, any variety of quinoa will do — white, black, red or tricolor. White quinoa has the mildest flavor, if that is what you prefer. It can be served as a main dish or a side salad.
This recipe calls for hearts of palm, sold in cans in most supermarkets, but if you can get fresh hearts of palm at a farmers market, they are much tastier. Raw beets are a must, lending natural sweetness and a crisp texture. To add a distinctive bite, fold in 1 cup of arugula leaves.
Mediterranean Quinoa Salad
Ingredients:
• 1 cup uncooked quinoa
• 1/4 teaspoon salt
• 2 cups water
• 1 cup chopped hearts of palm
• 1 cup chopped Japanese cucumber
• 1 cup peeled and chopped raw red beets
• 1 cup halved cherry tomatoes
• 1/2 cup chopped sweet onion
• 1/2 cup Kalamata olives, or any other preferred type
Dressing ingredients:
• 1 clove garlic, pressed
• 1/3 cup red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon fresh oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil
Directions:
Cook quinoa with salt and water, as instructed on the package. When cooked, fluff with a fork.
Mix in all the vegetables.
Combine dressing ingredients and whisk thoroughly. Pour over quinoa mixture, and let sit 15 minutes. Serves 4.
