The Incas considered quinoa to be sacred and every year, before a single seed was sewn, the Emperor would lift a golden ceremonial spade and plant the first quinoa seed – it was known as the mother grain. To this day, in the altiplano, it’s a staple food and a source of protein for millions of people; the protein is of such a high quality that it’s often eaten instead of meat. Because it’s a highland grain, it’s virtually unknown in the world today. It’s amino acid balance is superior to the protein in just about every other cereal on earth which is why,

in the ancient times, it provided sustenance for the Inca armies when they went to war. The quinoa that was cultivated in the heyday of the Inca empire in Chile originated in the land of the Araucanians (the early Chileans) who were never conquered by the Incas. The seedheads are huge and if you look carefully at the plant, you’ll notice that the really broad leaves make it look a bit like a sorghum plant with spinach leaves. Nowadays quinoa is combined with a host of different types of flour to make beer soups, puddings and breakfast foods. Prepared as a substitute for rice or transformed into mega delicious salads for simple light lunches or even gourmet meals, it’s one of those newly discovered ancient foods that are vital for your diet. In winter quinoa thickens soups because it has a mild flavour that will only add depth to and character plus the texture makes it almost addictive; so if you haven’t tried it yet, be kind to yourself and make some. Certain varieties are popped like popcorn but I haven’t seen them in too many stores in the southern or northern hemisphere.  Today quinoa can be purchased in America, Australasia, South Africa  and in many specialized European shops.

QUINOA PECAN SALAD

Ingredients

• 500 g quinoa, cooked
• 250 g pecan nuts, broken in half (pine nuts are also really good)
• 3 tbsp fresh mint, finely chopped
• 100 g fresh coriander, finely chopped
• 100 g fresh Italian parsely, roughly chopped
• 3 spring onions, finely sliced
• 2 fresh red chillies, finely sliced
• 1 english cucumber, seeded and diced
• 3 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest, grated
• Extra virgin olive oil as needed (about 4 tbsp)
• Malden sea salt and freshly ground black pepper to taste

Method

• Combine quinoa with cucumber, all the herbs and the nuts.
• In a separate bowl whisk together the olive oil & lemon juice before pouring over quinoa, then gently toss to ensure that everything is well mixed.
• Check and correct seasoning.
• Chill for at least 20 minutes before serving to allow the flavours to blend.
• Toss again just before serving, check and correct the seasoning, adding more salt and pepper if needed.