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Quinoa Super Food and Sacred Inca offering Salad

Quinoa is a crop that originated in the South American Andes of Peru and Bolivia and was domesticated by pre-Columbian civilizations more than 6,000 years ago. For the Inca civilization quinoa was a staple food, second in importance after the potato. As a tradition, during a ceremony, the Sapa Inca would plant the first seeds of the season using tools made of gold and request the God Inti for a good crop. Check my photos below of the Inca ceremony offerings including Quinoa.

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Prep Time : 10 min

Cooking time: 15min

Serves 4

Ingredients

  • 2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)

  • 1/4 cup extra virgin olive oil

  • 1 teaspoon ground cumin

  • 1 clove garlic, pressed, grated or finely chopped

  • Juice of one lime (about 2 tablespoons)

  • 1 teaspoon fine sea salt

  • 1/4 teaspoon cayenne pepper (optional for heat)

  • 1 (15-ounce) can black beans, rinsed and drained well

  • 1 red bell pepper, quarter inch chopped (about 1 cup)

  • 6 green onions, root removed, white and part of the greens chopped (about 1 cup)

  • 1/4 Cucumber chopped , quarter inch

  • 1 handful of cilantro, rough chopped (about 1/3 cup)

Instructions

  • Prepare quinoa - Wash and rinse the  quinoa with a mesh colander then let all of the water drain. Add the rinsed quinoa to a pot and add the amount of purified water or veggie stock (e.g. 1 cup dry quinoa needs 2 cups of liquid). Bring the pot to a boil, then cover and reduce heat to low and simmer for about 15 minutes until all of the liquid is absorbed. It should be kind of fluffy.

  • While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl.

  • Rinse and drain the black beans, then chop the veggies (peppers, spring onions, cucumber; the key is to make the peppers and onions about the same size as the beans.

  • Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavours come together. It tastes best served room temperature or chilled.

Health Benefits

Cumin: A root spice member of the parsley family it is grown in the ground in India, Asia and the Mediterranean. Used since ancient times, cumin seeds were excavated at the Syrian site Tell ed-Der, which dates to the second millennium BC. Fun fact - in ancient Egypt, cumin was used as a spice and also a preservative during mummification. Cumin has a variety of benefits ranging from helping improve your digestion to boosting your memory. Cumin may also prevent cancer cells from multiplying and help reduce pain with its anti-inflammatory properties. If consumed in seed format they contain naturally occurring substances that work as antioxidants. That means that these substances (called apigenin and luteolin) keep the tiny free radicals that attack healthy cells from being successful. Antioxidants help you feel healthier and more energetic, and they help keep your skin from looking aged.

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Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. Also high in fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Its main substance  quercetin content of quinoa is even higher than in typical high-quercetin foods like cranberries - which has e anti-inflammatory, anti-viral, anti-cancer and anti-depressant effects in animal studies. Sourced mainly from Peru and Bolia. To the Incas, quinoa (Chenopodium quinoa) was a food so vital that it was considered sacred. In their language, Quechua, it is referred to as chisiya mama or mother grain. 'Each year, the Inca emperor broke the soil with a golden spade and planted the first seed.' I attended the  colourful festival in Cusco -  Inti Raymi'rata is a traditional religious ceremony of the Inca Empire in honour of the god Inti, the most venerated deity in Inca religion. as part of the festival offerings of quinoa presented in a fountain of gold  given to the sun god as the first furrow of the years planting -  in Cuzco, ancient peoples worshipped entombed quinoa seeds as the progenitors of the city. Check my photos below when i attended this yearly ceremony reinact the Inca offerings - i had cheep local tickets hence the distance but more atmosphere amongst the people in the hills overlooking - a must see if you go to Cusco ​

 

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