A Delicious Inca Quinoa Salad Recipe

The magic of this salad comes from an ancient seed that you’ve likely heard of before… quinoa!

Quinoa is not only jam-packed with health benefits, but also has a rich history as a life-giving seed — Today, quinoa continues to prove its worth as a top superfood thanks to its health-boosting goodness.

Recipe inspired by Nick Polizzi, host of Healing Kitchen: Let Food Be Thy Medicine and founder of The Sacred Science.

Ingredients

• 1 cup quinoa, sprouted and thoroughly rinsed (Inca Red if you can find it)
• 1 cup vegetable or bone broth + 1 cup water
• ¼ cup organic olive oil
• 1 small yellow or white onion, finely diced
• 1 small organic red bell pepper, finely diced
• 1 small organic green bell pepper, finely diced
• 1 small jalapeño, finely chopped
• 1 organic tomato, diced
• 4 oz sliced black olives, drained
• 1 organic jicama, peeled & chopped
• ¼ cup fresh cilantro and/or chives, chopped
• 1 organic lime, juice only, ¼ cup
• 3 cloves garlic, minced
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 cup chopped fresh Italian parsley
• Salt & pepper to taste

Preparation

1. In a medium saucepan, combine quinoa with broth and water and bring to a boil. Reduce heat, simmer covered for 10 minutes, until all broth is absorbed. Remove from heat and let it sit covered for 5 more minutes. Fluff with a fork and set aside.
2. In a large saucepan, heat olive oil over medium heat. Add onion, peppers, tomato, olives, cilantro/chives, and jicama; sauté until soft, about 10 minutes. Add garlic and cook for two minutes, stirring frequently.
3. Add cooked quinoa to the vegetable mix; cook over medium heat, stirring often, until just warmed through.
4. In a large serving bowl, combine the oil, lemon juice, salt, pepper, coriander, and cumin. Add the quinoa mix and toss it all with the dressing. Fold in the jalapeño and parsley, with salt and pepper to taste.
5. Serve warm or at room temperature. Garnish with avocado wedges; enjoy!