London Salon & Boutique

For all those Quinoa lovers, here is the recipe for my Quinoa salad….warning, it is addictive!

Firstly some information and pronunciation of this grain…
Quinoa (pronounced Keen-wah) is an ancient food. The ancient Incas called quinoa the “mother grain” and revered it as sacred. Each year at planting time it was traditional for the Inca leader to plant the first quinoa seed using a solid gold shovel!
The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa’s protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone’s diet, supplying variety as well as good nutrition.

I came up with this simple recipe after tasting quinoa in America and then at my local organic store in Bondi.

I wanted to make a salad with quinoa, but also including raw, green leafy vegetables so I could get my daily dose of folic acid, as I was wanting to get it via food rather than capsules.
This is when I stumbled upon the wonderful green leafy vegetable called Gai-Lan, also known as Chinese broccoli., or Chinese kale. Gai-lan is a healthy addition to your list of vegetables to eat. It can be great for pregnant women, as it is high in folate and calcium.
In Chinese herb lore, gai-lan was considered helpful in treating anemia, and today it may still be prescribed by those skilled in Chinese medicine for this condition.

INGREDIENTS

1 ½ metric cups of quinoa
3 metric cups water
1 bunch Gai-lan
2 carrots
3 spring onions
2 lemons
2 cloves purple garlic
olive oil
salt & pepper

DIRECTIONS:

Pour the quinoa & water into a saucepan, bring to the boil.
Turn down to low heat and put the lid on the saucepan. Cover until water has evaporated and the germ has popped out of the quinoa.
Take off heat.
Alternatively you can soak the quinoa grain overnight, instead of cooking it.

Chop Gai-lan, like you would cabbage for a coleslaw and put in a large bowl.
Peel and slice carrots thinly, add to bowl.
Chop spring onion using white & green parts, add to bowl.

Rinse & strain the quinoa in warm water and leave to drain.

DRESSING

Juice the lemons, removing pips and pour into an empty jar.
Add equal portions of olive oil.
Crush garlic cloves into the dressing.
Add salt and pepper to taste.

Add drained quinoa to the other ingredients and pour dressing over the top.
Mix well.

And there it is! Simple, simple, yummy quinoa salad.
Serves 6-8 people, depending on how addicted they are.
This salad will keep in the fridge for up to a week without going soggy.

ENJOY!

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