Anyone up for a super powered, super nutritious, and super delicious recipe to help us stay strong?
There are few foods that fit the bill quite like quinoa does, as this amazing super food boasts some truly impressive nutritional qualities.
Quinoa is often referred to as a grain, but from everything I’ve read, is actually the seed of a plant. This could explain it’s super packed punch of pure complete protein, and it’s super light texture and taste.
And of course, if you are one of those folks who has yet to try it, you are most surely in for a treat as I’ve yet to meet a vegetarian, vegan, meat eater, or otherwise that doesn’t appreciate it.
It just makes you feel that good.
It is easier to build strong children than to repair broken men.
~ Frederick Douglass
When it comes to quinoa, it really is all that and more.
Just ask the Bolivians, who have been eating it (where it originates) for centuries.
With the sudden rise in popularity of quinoa in North America and across the globe, it has been written (this New York Times article from last year is a great read) that the effects of this new demand for this amazing food have had some very interesting ripple effects on the diet of some of the people of its homeland.
It is for this reason I try to take (just a little) extra care not to burn quinoa when I cook it, and not to leave any languishing in the pot at the end of cooking (if at all possible). Of course, in a perfect world, we would do this with anything we cook or bring into the house, as food waste of all forms is really never a good thing, and especially when it’s this precious (because it really is).
And have I mentioned delicious? No need to worry about those leftovers going to waste, especially with delicious combinations like this.
So without further ado, here is a wonderful way to enjoy this amazing food, packed full of energy and added super power from sweet corn, whole roasted almonds, veggies, and your unadulterated love & affection.
With the new day comes new strength and new thoughts.
~ Eleanor Roosevelt
The Less:
Less gluten based sustenance can mean lighter fare to keep you going. Less weight in your tummy means lighter movements throughout the day. Less prepared foods and packaged salads means more hand-made love in your house, so no matter where you eat this, you’re home.
The More:
More plant-based, clean protein means more pure energy to burn through the day. More high fiber, high frequency flavors means you’ll never waste a single bite. More color, love & homemade goodness means you’ll never skip a beat, with super powered super foods to get you primed for whatever comes your way.
Super-Powered Super-Protein Quinoa Salad:
- (1) cup dry quinoa
- (1 – 3/4) cups cold water
Veggies & Nuts:
- (3/4- 1) cup whole almonds
- (3/4) cup sun-dried tomatoes, chopped into one inch pieces
- (2) cobs fresh corn on the cob, peeled and broken in half
- (1) yellow, orange, or red bell pepper, chopped
- (2) tbsp chopped fresh cilantro, chopped (or parsley)
Dressing:
- (1) tsp salt
- (2) tbsp apple cider vinegar
- (3) tbsp olive oil
- (1) tbsp cumin seeds
- (1) additional tbsp olive oil for frying cumin seeds
Start by putting up your quinoa to cook. Combine the quinoa and water in a saucepan with a lid and bring to a boil. Once boiling, turn the heat to low (without removing the lid) and cook, covered for 25 minutes. Once cooked, remove the lid and fluff the quinoa with a fork. After a few minutes, place it in a mixing bowl to cool. Make sure to give it a good stir with a fork – this will continue to fluff it up and will also help to release the cooking steam.
While the quinoa cooks, heat the oven to 350 degrees.
Place the whole almonds onto a cookie sheet and place in the oven (yes, even while it is heating up!) and allow the almonds to roast until turning a deep brown and smelling fragrant (about 10 minutes). Once roasted, remove the almonds from the oven and let cool.
Next, put up a pot of water to boil and add the two peeled cobs of fresh corn.
Cook, covered on a medium boil, until the corn is tender, about 6-8 minutes. Drain the corn when ready and place in a bowl of ice water to allow to cool while you prepare the rest of the vegetables.
Chop the colored bell pepper, sun-dried tomatoes, and cilantro and set aside. In a large mixing bowl, combine the oil, vinegar & salt and set aside.
By this time, you should have a pot of quinoa either cooked, almost cooked or cooled, corn cooling, and almonds cooling.
Now time to fry (or dry toast if desired) your delicious cumin seeds.
If you like, you can also sub in dried powdered cumin in this recipe, using a teaspoon to start and adding as you wish to taste. I’ve become so fond of whole cumin seeds of late that I simply couldn’t resist throwing them into the mix here..you won’t regret this extra step!
To fry whole cumin seeds, heat the olive oil for frying (1 tbsp or less) in a frying pan on medium high heat. Once the oil is ready (about 1 minute), add the cumin seeds and cook, stirring, on medium high for one minute or until the seeds are fragrant and darkening a little (if they start to smoke and turn black they are burning).
Remove the seeds and their cooking oil into the mixing bowl with the oil/vinegar/salt mix and allow to cool.
Next up is the corn. In this house, it is common to cook up several cobs of corn to have in the fridge cooked and ready to go. When removed from the cob, fresh local corn is simply delicious added to all manner of salads and veggie dishes.
Once you have cooked the corn halves and allowed them to cool, simply hold the half cob of corn up on the stub end with one hand and cut the kernels off with a sharp knife with your other hand.
The sweet corn that falls off the cob is nothing short of heavenly, and once you get the hang of this, you’ll wonder how you ever got by without this.
Once the quinoa is cool enough to touch, add it to the mixing bowl with the oil & vinegar & spices. Stir to combine and add the corn, vegetables, cilantro and whole roasted almonds.
Stir everything until well mixed and beautiful. Taste to correct salt and add pepper if desired.
Serve this beautiful mixture still a little warm, cool, or cold from the fridge for lunch or dinner, with or without added feta cheese (it really doesn’t need it here).
This can also be served a top a bed of dressed greens and cold steamed vegetables like I had several times this week.
Perfection right to the last bite.
We acquire the strength we have overcome.
~ Ralph Waldo Emerson
The beauty of this food is that it never feels heavy. If the goal is satisfaction, it is well within reach here.
If your goals are even higher, you can bet that when the fuel is this powerful, there’s just no limit to what you can do.
Mastering others is strength. Mastering oneself makes you fearless.
~ Lao Tzu
Strength is not something you have, it’s something you find.
~ Emma Smith
So whatever your dragon is today, face it knowing you are already armed with all you could ever need. Personal strength really does come from so many places, and good food is a great place to start.
- What is your favorite super food?
- Got a super power or source of strength to share with us?
I know you gifted & passionate folk must have more than a few tricks up your sleeves!
With so much raw talent amongst you all, there really couldn’t be any other way…and I for one would love to hear all about it!
Yours in Less,
