-Qui, what? How do you say it?
-It is pronounced: “Keen-waa” 🙂
Quinoa…this little grain, so small in size, yet so versatile and loaded with nutrients, has a glorious history of 5000 years in the majestic Andes mountains, where one of the most powerful civilizations once thrived on the American continent: the Inca Empire, which spread in the mountains of Bolivia, Chile and Peru. Quinoa was a prominent food source for their indigenous descendants, but thrived to provide nourishment to many generations to come, not only in the Americas, but around the world.
I was first introduced to “Quinoa” during a trip to Peru, and after tasting it in many diverse dishes, I have learned to make my own versions with personal flavor twists. What I like most about quinoa is that you can use it in so many eclectic recipes and adjust its taste according to your own flavor preferences. If you are like me, fond of fresh herbs and greens, you will enjoy this simple salad, a perfect, refreshing and light summer dish, very easy to prepare and full of nutrients.
Recipe:
Preparation time: 30 minutes
Servings: 4
Recipe created by: Elissar Kurban
Ingredients:
1 cup quinoa ( tres colores, optional)
1 ¾ cups water
1 cup baby dandelion (roughly chopped)
½ cup fresh flat-leaf parsley ( roughly chopped)
½ cup fresh cilantro ( roughly chopped)
½ cup green onions ( roughly chopped)
1 cup cherry tomato ( halved)
1 cup cucumber (
This Article was originally published on Wines and Vines
