One of the great recipes from the recent Waterfront Festival held in the Gold Coast.  Be sure to let me know what you think of these yummy recipes in the comments section.

Sicilian-Style wild grain salad ( I used a mixture of quinoa, millet, brown rice)

Quinoa(information)

• not a common grain that is used in most kitchens today
• rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.
• Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas
• new to the United States,
• quinoa has been cultivated for over 5,000 years,
• The Incas considered it a sacred food and referred to it as the “mother seed.”
• the Spanish conquerors destroyed the fields in which quinoa was grown. made it illegal for the Indians to grow quinoa, the cultivation of quinoa was all but extinguished.
• 1980s, began cultivating it in Colorado.
• complete protein
• Help for Migraine Headaches
• Cardiovascular Health relaxes blood vessels
• Prevent Heart Failure with a Whole Grains Breakfast reducing the risk of heart attack and high blood pressure
• Antioxidant Protection -guard other cells, such as red blood cells, from injury caused by free radicals.
• Excellent source of Fiber from Whole Grains and Fruit Protective against Breast Cancer

Rinsing the quinoa and then toasting it gets rid of the green, raw, and slightly bitter

taste this grain can have called sapions. It is an option to toast the quinoa after it has been rinsed, it is not necessary but gives a lovely toasted flavour to the grain.

Ingredients

10 sun-dried tomatoes, sliced

1/3 cup roasted capsicum, sliced

8 black olives chopped

2 tablespoons olive oil

1 medium red onion, finely chopped

2 cloves garlic, minced

8 cups shredded Swiss chard  or wild greens

3/4 teaspoon salt

2 cups quinoa, rinsed and drained

1/2 teaspoon pepper

1/2 cup pine nuts, roasted

1/3 cup golden raisins

1/3 cup grated Parmesan cheese

Place the toasted rinsed quinoa into a saucepan and cover with water and bring to a boil. Cook the quinoa until the grain slightly swells and is soft to the bite. Drain the quinoa and set aside.

Heat the olive oil in a fry pan and sauté the onions, garlic and spinach for 2 minutes or until softened.  Combine the quinoa with the spinach mixture in a bowl and add all the other ingredients, adjust the seasoning and drizzle in a little olive oil.

Remember these ingredients are optional and you can substitute your favourite salad combinations.

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