Until the late 20th century, quinoa, a religious crop and staple food of the Inca, Aymard and Quechua indigenous peoples, was regarded as marginal, grown primarily by subsistence farmers in Bolivia and Peru. An ancient crop endemic to the Andes highlands, quinoa joins potatoes and maize (corn) as nourishment for humans that was domesticated thousands of years ago. A plant species grown for its tiny, edible seeds, quinoa is not a true cereal (or grain). Frost resistant and salt-tolerant, it is an annual herbaceous plant that can reach almost 10 feet tall. Now cultivated in the United States, Canada, Italy, Sweden and India, quinoa was introduced to the modern world in the 1970’s by two American students of Oscar Ichazo.
Oscar Ichazo, a Bolivian mystic and advocate of integral philosophy, was the founder of the Arica school, and Arica, the Human Potential Movement Group. Based first in Bolivia, and for many years in Chile, Ichazo believed that integral philosophy was an ancient philosophical tradition that represents all things in the universe as connected. As part of the self-actualization process, he encouraged his students to eat quinoa with the idea that the consumption would help them during mediation to develop a deeper spiritual connection. Two of his American students, Stephen Gorad and Don McKinley started the Quinoa Corporation and are largely responsible for reintroducing quinoa into the United States.
Quinoa has been hailed as a “superfood” as in contains all nine essential amino acids and is one of the few plant sources of complete protein. High in fiber and oil, quinoa is a good source of iron, magnesium, phosphorus, calcium, potassium, zinc, copper, Vitamin E and antioxidants. It has a slightly nutty flavor, and the texture is similar to that of brown rice.
The recipe for Confetti Quinoa Salad is the perfect meal for vegetarian lovers and easily adapts to a wide range of brightly colored vegetables. The dressing is simple, olive oil, finely minced garlic, lemon juice and lots of chopped fresh parsley. I’ve tossed in fresh cherry tomatoes, cooked black or garbanzo beans, even kernels of corn to the mix. The salad stores well in the refrigerator, is perfect to pack in the lunchbox, and travels well to a potluck or a festive Memorial Day cookout.
I just learned that NASA is studying the potential of growing quinoa aboard spacecrafts to support crews on long-term missions. If quinoa provides nourishment and can go into space, humans can truly find joy in this ancient food.
Confetti Quinoa Salad
Ingredients
- 3 cups cooked quinoa room temperature or cold
- Juice and zest of 1 lemon about ¼ cup juice and 1 tablespoon grated lemon zest
- 1 garlic clove finely minced
- ¼ cup olive oil
- 2 small cucumbers cut into bite sized cubes about 1 cup
- 1 colored bell pepper seeded and cut into bite sized pieces (about 1 cup)
- 1 cup chopped parsley
- ½ cup olives pitted and chopped
- Maine sea salt and fresh pepper
- Garlic salt optional
- Lettuce leaves or fresh herbs to garnish optional
- Edible flowers pansies, nasturtiums, bachelor buttons to garnish (optional)
Instructions
- Assemble ingredients and tools.
- To cook the quinoa, bring 1 ½ cups water to a boil in a large sauce pot. Add ¾ cup quinoa, bring back to a boil, cover the pot, reduce the heat and simmer until the water is all absorbed, about 12 minutes. Set aside to cool.
- Zest the whole lemon, then cut in half and juice the lemon. Set the zest and lemon juice aside.
- Peel and mince the garlic. Set aside. Chop the cucumbers, bell pepper and olives and set aside. Chop the parsley and set aside.
- Add the ¼ cup olive oil to a medium bowl. Whisk in the lemon juice, lemon juice, and minced garlic.
- Add the cooled or cold quinoa, chopped cucumbers, bell pepper, olives, and parsley. Stir to mix well.
- Season the salad with Maine sea salt and fresh pepper. Taste carefully and add more seasoning if needed. Garlic salt, lemon juice or additional olive oil.
- Mound the salad on a platter lined with herbs or lettuce leaves. Sprinkle the top with chopped fresh herbs and garnish with edible flowers. Serve slightly chilled or at room temperature.
