-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 ( halved and sliced)
1 cup radishes ( halved and sliced)
1 jalapeno ( chopped)
2 cups new potatoes ( boiled, and cut into ½ inch squares)
1 avocado ( sliced into ½ inch squares)
½ cup lemon juice
3 tbsp white wine vinegar
1 ½ cup olive oil
1 tbsp chili flakes
2 tbsp cumin
3 tbsp sumac
Salt & freshly ground black pepper
Preparation:
In a saucepan, toast quinoa for a couple of minutes, until completely dry, then add water, bring to a boil, cover and simmer over low heat for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and leave aside to cool.
In a small bowl, mix boiled potatoes with ½ cup olive, oil, salt, fresh ground pepper and leave aside.
In another bowl mix dandelion, herbs, and cooled quinoa, add 1 tbsp sumac, salt, 1 tbsp cumin, pepper and keep aside.
Mix together radishes, jalapeno, tomatoes, green onions, and cucumber, add lemon juice, vinegar, remaining cumin and sumac, olive oil, salt & freshly ground pepper, mix well until flavors are well-integrated, toss potatoes and mix well.
Add the mixture of quinoa and herbs, toss until all ingredients are well- blended
Before serving, top with avocado and garnish with cilantro, add a drizzle of olive oil and chili flake.
Tip: This dish could be served as a light lunch, or as a side dish to grilled chicken, meat, or fish.
Wine Pairing:
2017- LETH Steinagrund, Grüner Veltliner - Austria
“Grüner Veltliner” is the most planted varietal in Austria, and the grape that has given Austria a flagship in export markets. It is a high-quality grape that is known for its racy acidity and herbal, peppery aromatics. I chose this wine because of its low- risk factor, when pairing with complex flavored-food.
Tasting Notes:
This wine is dry, with concentrated fresh citrus flavors, topped with herbal notes of tarragon, ginger and white pepper. It has a medium plus acidity, medium alcohol, medium body and a good finish with confirming citrus and herbal flavors.
Enjoy!