This Pasankalla variety of Quinoa was almost extinct and has been re-discovered and begun to be farmed again in the altiplano highlands of the Andes mountains; this particular brand coming from Bolivia. Quinoa was an important part of the Incan culture (South America). Incans referred to quinoa as the "Mother Grain" and now it is becoming readily available once again!*
Incan Red Quinoa Salad
1 c. Red (Pasankalla) Quinoa
~3/4 c. grape tomatoes, quartered
1/2 seedless cucumber, diced
zest of 1 lemon
1 tsp. capers, chopped
2 oz. soft Goat Cheese, crumbled
For the vinaigrette:
3 Tbs. Olive Oil
1 Tbs. White Wine Vinegar
1 tsp. minced shallots
sea salt & freshly ground black pepper- to taste
Romaine lettuce leaves- whole, washed & patted dry
Cooked Chicken, shredded
Rinse and cook quinoa per package directions. Drain any excess water. Transfer to large bowl.
Add tomatoes, cucumber, lemon zest and capers. Whisk together vinaigrette ingredients and pour over quinoa mixture. Add in goat cheese and toss to combine.
Serve this salad as is, chilled. Or add some of the cooked, shredded chicken and serve. I really enjoyed it wrapped inside of a leaf of Romaine. This is a satisfying, delicious meal for a warm day...well, any day for that matter!
This is my submission for this week's Souper (soup, salad, sammie) Sunday. Head over to see this week's other offerings. *source: Ancient Harvest Inca Red Quinoa Box