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Food and Recipe of the Month

May - Quinoa

Quinoa (pronounced 'keen-wa') was the mother grain of the Incas. They considered it sacred and held ceremonies honoring quinoa. In South America, in the high altitudes of the Andes mountains, quinoa has been grown harvested and eaten since at least 3,000 B.C. Because of its hardiness, being able to survive at such high altitudes, quinoa is considered a strengthening food.


Although botanically quinoa is a fruit, we classify it as a whole grain. In fact, quinoa is the signature whole grain for summer time. As one of the easiest whole grains to digest, it gives us a tremendous amount of energy to be able to be very active in the summertime. Quinoa is high in calcium, phosphorus, iron, vitamin E, magnesium, and manganese and is a complete protein. Quinoa is high in quercetin and kaempferol, two flavonoids that have anti-inflammatory, anti- viral, anti-cancer and anti-depressant properties.
Quinoa cooks up quickly and has a nutty flavor, making it ideal for creating cold salads, perfect for a summer meal.

Recipe of the month:

Quinoa Broccoli Salad

3/4 cup quinoa
1 1/2 cup water
2 cups broccoli (cut up)
1/2 yellow summer squash (diced small)
1 scallion (thin rounds)
1 carrot (diced)
1/3 cup toasted walnuts (chopped)

Dressing:
1 T. olive oil
2 T. brown rice vinegar
2 T. lemon juice
3 T. ume vinegar

Put quinoa and water in a pot. Bring to a boil for a couple minutes. Reduce to lowest possible temperature, cover and simmer for 15 minutes until all water has been absorbed. Put quinoa in a large bowl and let cool. Steam the broccoli for 5 minutes until fork tender. Add broccoli to the quinoa along with the summer squash, scallion, carrots and walnuts. Whisk together the dressing ingredients, pour over salad and mix all together. Serve room temperature or cold.

 

 

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