Incan Quinoa Salad
Archeological evidence has shown the agricultural greatness of the pre-Columbian native peoples--responsible for
cultivating the potato, tomato, chili pepper and corn, as well as a grain called quinoa, found in ancient Incan artifacts
which has an extremely high iron content and is 18 % protein. In the South American, African and Middle Eastern
countries where it is eaten there exists no malnutrition. I’ve created a main dish salad to celebrate these highly
nutritious foods out of respect for the Incan culture. Serve over mixed greens for an even more beautiful presentation
and food value. Prepared to great reviews at Alfalfa's Market and Whole Foods cooking classes.
1c. quinoa
2 c. water
approximately 1 1/2 c. sweet potato, pan roasted or grilled, small dice
1/2 to 1 lb. firm regular tofu, cut into small dice
1 c. red and/or green bell pepper, small dice
1 c. packed chopped cilantro
2 c. corn kernels, fresh roasted off the cob, or frozen work fine too
2 to 3 small red ripe tomatoes
1/4 c. mixed hot peppers, minced: jalapeno, habanero, hot banana
3 to 4 cloves garlic, minced
1/4 c. lime or lemon juice
salt to taste
Bring water and quinoa to boil in saucepan. Turn heat to low,
cover,and cook until quinoa fluffs with fork, about 25 minutes.
Cool to room temperature. Stir in remaining ingredients and
adjust seasonings to taste.
Archeological evidence has shown the agricultural greatness of the pre-Columbian native peoples--responsible for
cultivating the potato, tomato, chili pepper and corn, as well as a grain called quinoa, found in ancient Incan artifacts
which has an extremely high iron content and is 18 % protein. In the South American, African and Middle Eastern
countries where it is eaten there exists no malnutrition. I’ve created a main dish salad to celebrate these highly
nutritious foods out of respect for the Incan culture. Serve over mixed greens for an even more beautiful presentation
and food value. Prepared to great reviews at Alfalfa's Market and Whole Foods cooking classes.
1c. quinoa
2 c. water
approximately 1 1/2 c. sweet potato, pan roasted or grilled, small dice
1/2 to 1 lb. firm regular tofu, cut into small dice
1 c. red and/or green bell pepper, small dice
1 c. packed chopped cilantro
2 c. corn kernels, fresh roasted off the cob, or frozen work fine too
2 to 3 small red ripe tomatoes
1/4 c. mixed hot peppers, minced: jalapeno, habanero, hot banana
3 to 4 cloves garlic, minced
1/4 c. lime or lemon juice
salt to taste
Bring water and quinoa to boil in saucepan. Turn heat to low,
cover,and cook until quinoa fluffs with fork, about 25 minutes.
Cool to room temperature. Stir in remaining ingredients and
adjust seasonings to taste.
