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Food and Recipe of the Month

June - 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 Corn Cucumber Dulse Salad

1 cup quinoa
2 cups water
2 scallions ( sliced thin)
1 cucumber (seeds removed) (diced)
2 cups corn
3 radishes (diced)
1/4 cup toasted sesame seeds
1 T dulse flakes

2 T. olive oil
4 T. ume vinegar
2 T. brown rice vinegar
1 tsp. ume plum paste

Put quinoa and water in a pot, bring to a boil, boil for 2 minutes. Reduce to lowest possible temperature, cover and simmer for 15 minutes, until all water has been absorbed. Let sit for 5 minutes.

Put the quinoa in a large mixing bowl, add corn and mix together. The hot quinoa will lightly cook the corn. Let cool before adding the rest of the vegetables. Whisk together the dressing ingredients. Add the rest of the vegetables, toasted sesame seeds and dulse to the mixing bowl. Pour the dressing over and mix all together. Serve at room temperature or cold.

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