i have thrown quinoa into my meals in substitution for rice dishes and i’ve added quinoa in my salads before but i didn’t know quinoa is an important grain in peruvian culture.
in The World in My Kitchen cookbook, quinoa salad is a cultural dish of Peru and from Global Table Adventure, a summary of the legend of the origin of quinoa is a tale of a farmer who falls in love with a star and is gifted with quinoa.
this dish was a huge hit at our dining table! the cookbook’s version included oranges which was a nice sweet treat and burst of flavor. since i’m not a fan of feta cheese, we substituted it with tofu. delicious!
- 1 large mixing bowl
- 2 cups cooked quinoa
- 1-½ cup organic corn
- dairy free version: ½ block tofu, cut into small
- 1 medium organic red bell pepper
- 1-½ avocado, cut into bite sized pieces
- 1 orange, cut into bite-sized pieces
- alternate vegetables
– red onion
– feta cheese
- 1 lime
- 1 Tbsp olive oil
salads are fun to make with little ones since most foods are fresh or precooked.
little one helped me separate the little oranges. also she scooped up the precut avocado into the bowl. then she poured each bowl of vegetables, fruits and dressing into the big salad bowl and mix the salad.
the best part of this dish for little one was eating the salad inside the avocado skin!
resource: Quinoa Salad from The World in My Kitchen Cookbook
legend of the origin of quinoa: “El Origen de la Quinoa” from Global Table Adventure